Dijon Chicken with Mushrooms

This is one of the yummiest meals we've ever had...it's got such a yummy flavor. In fact, I think we're going to have it for dinner tonight!

Recipe adapted from: Rock Recipes

1 pkg. pasta (we use penne)

8 chicken tenders or 4 chicken breasts

1 cup chopped mushrooms

3 T. olive oil

4 cloves minced garlic

salt and pepper to taste

1/2 c. toasted slivered almonds

1/4 chicken broth

2 c. whipping cream

3 T. Dijon mustard

Toast your almonds, set aside.

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 broth to the pan. Simmer until it's reduced by half. Add in whipping cream, dijon and salt and pepper to taste. 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.