Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds

Tuesday, October 23, 200749comments

Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds
Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds
I have to admit that this is one of my all time favorite chicken and pasta recipes. I got it many years ago from a restaurant owner in downtown St. John's who was kind enough to share it with me because I had ordered it so many times. On the rare occasion that I cook only for myself, this is a likely candidate for my meal for one but it  would make a great meal for sweethearts to share too.

Serves 4
  • 350 gram package fresh linguine, cooked
  • 4 boneless skinless chicken breasts
  • 1 cup sliced crimini mushrooms (you can also use button or chanterelle mushrooms)
  • 3 tablespoons olive oil
  • 4 cloves minced garlic
  • Salt and pepper to season
  • 1/2 cup toasted slivered almonds

Dijon Chicken Linguine with Crimini Mushrooms and Toasted AlmondsHeat olive oil in a large heavy bottomed frying pan over medium low heat. Add chicken breasts, garlic, season with salt and pepper and continue to fry the chicken until completely cooked.
Remove chicken from pan and hold in a warm oven.

Add to the pan:

  • 4 oz white wine

Simmer until volume is reduced by half. Then add:

  • 2 cups whipping cream
  • 3 tbsp Dijon mustard
  • Salt and pepper to season

Simmer until sauce thickens enough to coat a metal spoon. Return Chicken to the sauce, add the chanterelle mushrooms and simmer for an additional 2 minutes. Serve over cooked linguine. Sprinkle with toasted slivered almonds.

Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds
Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds
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Anonymous
June 2, 2010 at 7:48 PM

Looks like a great combo, sure will try when I have all the ingredients in my kitchen

June 3, 2010 at 4:25 AM

This dish looks sooo good!

June 3, 2010 at 4:55 AM

Oh wow, this looks so great! All of your recipes are so wonderful :)

xxMK
Delightful Bitefuls

June 4, 2010 at 1:30 AM

Made this for dinner tonight with some rotisserie chicken - fast and yummy! Thanks for sharing.

June 6, 2010 at 7:49 PM

This looks great! I will for sure be giving it a try soon :) Great picture - got me hooked!

August 10, 2011 at 6:01 PM

Looks delicious! What kind of white wine do you suggest?

August 10, 2011 at 6:12 PM

I like a good Pino Grigio.

October 21, 2011 at 4:59 PM

I found this recipe a few months ago and couldn't wait to try it, but I put it off because it always seemed like I was missing an ingredient. Finally got everything and made it last week. It turned out just wonderful. I definitely will make it again!

October 21, 2011 at 6:25 PM

This looks so good...I am going to try it out soon. Based on everyone's comments, it seems fairly easy to make - I need that since I am not one to spend hours in the kitchen.

November 7, 2011 at 10:29 PM

This was totally awesome! Definitely a keeper!

November 19, 2011 at 10:20 AM

This looks like a recipe I used to enjoy at Semolina in New Orleans. I can't wait to try it!

Anonymous
November 26, 2011 at 9:10 PM

The dijon sauce is cooking and I just tasted it. I already know this is my new favorite dish. YUM!!

November 29, 2011 at 12:03 PM

This looks super yummy!!

December 1, 2011 at 1:56 PM

Can it be made with regular milk instead of whipping cream?

December 1, 2011 at 10:21 PM

This was absolutely delicious! I love the flavor the dijon brings to the creamy sauce. What are the red and green additions shown in the picture? Thank you for sharing the recipe!

Anonymous
December 13, 2011 at 10:02 AM

I think the red specks are ground peppercorns and the green things are snipped chives..... Am I correct??

December 13, 2011 at 5:47 PM

The red specks are from a whole grain dijon mustard. The green is chives. Glad you enjoyed it!

December 18, 2011 at 10:17 PM

Can you make this w/non-fat half and half or milk?

Anonymous
December 21, 2011 at 11:51 PM

made this last night with a side of saute'd shrimp... it was AMAZING... thank you Barry for sharing this...

Anonymous
January 14, 2012 at 8:12 PM

would it be ok with a white moscato? I dont want to buy a bottle of something I wont drink

Anonymous
January 21, 2012 at 8:37 PM

I made it tonight with a white moscato, and it was delicious!!

Anonymous
January 30, 2012 at 9:07 PM

Really yummy! Made this with one addition - sun-dried tomatoes. The dish was looking a little too white!

Anonymous
February 18, 2012 at 8:21 PM

what can I substitute for white wine? we cannot have any type of alcohol in our house

February 20, 2012 at 7:25 PM

Chicken stock will be great.

Anonymous
February 29, 2012 at 7:33 PM

I'm making this tonight, but i used chicken thighs and have cooked them all day, when i get home i'm going to pull it apart and make the rest of the stuff! hopefully it turns out ok!!!

February 29, 2012 at 10:50 PM

I just made this recipe and it is delish. I will be posting it on my food blog snowdelicious.blogspot.com with a link back here. I LOVED it.

Anonymous
March 10, 2012 at 11:20 AM

Going to try this tonight. Looks sooo tasty!

Anonymous
March 14, 2012 at 10:35 AM

Made it last night! Super yummy! Used chicken stock and wine, and only half of the cream.

March 15, 2012 at 9:22 AM

This recipe looks delicious. Can't wait to try it. Thank you! :)

Anonymous
March 21, 2012 at 10:54 AM

I am making this tonight...can't wait!

March 29, 2012 at 10:16 PM

I made this tonight and tried to 'skinnyize' the recipe by using fat-free half and half, and it tasted really good, but it ended up with white specks, which I suspect was the half-n-half separating from cooking it at high heat. I used a little flour to thicken the sauce. At any rate, my husband ate two huge portions!

Anonymous
April 11, 2012 at 2:41 AM

Thx sandy! I wondered about it skinny too.

May 3, 2012 at 12:26 PM

Probably one of my favorite pasta dishes that I've made this year!!

May 5, 2012 at 3:07 AM

Oh my. You've really outdone yourself here with this AH-MAZING dish. I need to go to the store right this second so I can make this ASAP!

August 9, 2012 at 2:33 AM

Made this for dinner tonight and it was a hit! A new "go to" at our house.

Anonymous
August 23, 2012 at 12:05 PM

This looks really good - i haven't made it yet, but to lighten it up a bit, perhaps you could drink nonfat evaporated milk in place of some of the cream, i have done that for a penne vodka and you can't tell the difference!

Anonymous
August 31, 2012 at 12:32 AM

I made this with a few modifications. I had button mushrooms so I used those. I also had chicken thighs that I cooked in the crock pot with onion, carrot and celery and lots of spices. I used stock instead of wine in the sauce and added the onion and chicken that ended up shredded. We topped it off with sliced almonds and smoked provolone. It turned out so good!

September 30, 2012 at 2:09 PM

This looks delicious. I'm going to Have to try it ... will let you know how it went once I do. Thank you!

Anonymous
October 29, 2012 at 6:52 PM

What are the little red dots in the picture?

October 29, 2012 at 7:15 PM

I've used whole grain mustard so the red dots are mustard seeds.

Anonymous
November 26, 2012 at 1:59 AM

I made this tonight and used milk and flour instead of the whipping cream and we LOVED it. Very yummy. I will be making this again.

Anonymous
December 16, 2012 at 6:52 PM

Looks Great! Gonna try it tonight. Can I switch out the white wine for cooking dry wine? I'm not a wine drinker, so I wouldn't know the taste difference. :)

December 17, 2012 at 11:58 AM

You can substitute chicken stock for the wine if you prefer.

Chemayne
April 10, 2013 at 5:15 PM

Made this this eve and all I can say is....divine!! I've varied it slightly though to make it healthier (only a tiny bit though lol!) I used single cream, cooking wine, honey mustard (don't like Dijon) button mushrooms and threw some steamed mangetout in at the end to get a portion of veg in! Family devoured it and will certainly make again! Thankyou :)

June 13, 2013 at 11:20 PM

This was FANTASTIC. I made it for my aunt and a friend of hers, both of whom are fine-food connoisseurs, more or less. They raved about it all night and told what an amazing cook I am and told me I should consider culinary school! Thank you so much for sharing this recipe, I am so glad I found it through Pinterest!

Anonymous
July 9, 2013 at 2:26 PM

Hi,can I substitute Greek Yoghurt to cream pls! this recipe is mouthwatering!! Thanks! :)

July 9, 2013 at 3:16 PM

I've never tried it with Greek Yogurt but it's worth a try. I'd strain the yogurt for a couple of hours or so first.

July 16, 2013 at 9:51 PM

Where's my fork! I just want to reach out and grab this plate, to dig right in. Fabulous as usual Barry! Thanks for sharing at Simple Supper Tuesday.

Anonymous
February 22, 2014 at 10:36 AM

I found this on Pinterest via a friend's board. Wasn't sure about the mustard. It was amazing! Making this for a 15 person dinner party tomorrow. I used Riesling wine. It's my favorite go to for special occasions. So simple yet so elegant.

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