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| Dijon Chicken Linguine with Chanterelle Mushrooms and Toasted Almonds |
(Pictured with button mushrooms)
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 chanterelle mushrooms
3 tablespoons olive oil
4 cloves minced garlic
Salt and pepper to season
1/2 cup toasted slivered almonds
Heat 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.
+ comments + 44 comments
Looks like a great combo, sure will try when I have all the ingredients in my kitchen
This dish looks sooo good!
Oh wow, this looks so great! All of your recipes are so wonderful :)
xxMK
Delightful Bitefuls
Made this for dinner tonight with some rotisserie chicken - fast and yummy! Thanks for sharing.
This looks great! I will for sure be giving it a try soon :) Great picture - got me hooked!
Looks delicious! What kind of white wine do you suggest?
I like a good Pino Grigio.
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!
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.
This was totally awesome! Definitely a keeper!
This looks like a recipe I used to enjoy at Semolina in New Orleans. I can't wait to try it!
The dijon sauce is cooking and I just tasted it. I already know this is my new favorite dish. YUM!!
This looks super yummy!!
Can it be made with regular milk instead of whipping cream?
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!
I think the red specks are ground peppercorns and the green things are snipped chives..... Am I correct??
The red specks are from a whole grain dijon mustard. The green is chives. Glad you enjoyed it!
Can you make this w/non-fat half and half or milk?
made this last night with a side of saute'd shrimp... it was AMAZING... thank you Barry for sharing this...
would it be ok with a white moscato? I dont want to buy a bottle of something I wont drink
I made it tonight with a white moscato, and it was delicious!!
Really yummy! Made this with one addition - sun-dried tomatoes. The dish was looking a little too white!
what can I substitute for white wine? we cannot have any type of alcohol in our house
Chicken stock will be great.
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!!!
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.
Going to try this tonight. Looks sooo tasty!
Made it last night! Super yummy! Used chicken stock and wine, and only half of the cream.
This recipe looks delicious. Can't wait to try it. Thank you! :)
I am making this tonight...can't wait!
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!
Thx sandy! I wondered about it skinny too.
Probably one of my favorite pasta dishes that I've made this year!!
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!
Made this for dinner tonight and it was a hit! A new "go to" at our house.
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!
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!
This looks delicious. I'm going to Have to try it ... will let you know how it went once I do. Thank you!
What are the little red dots in the picture?
I've used whole grain mustard so the red dots are mustard seeds.
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.
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. :)
You can substitute chicken stock for the wine if you prefer.
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 :)