Dijon Chicken Linguine With Chanterelle Mushrooms And Toasted Al

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 350 g fresh linguine, cooked
• 4 boneless skinless chicken breasts
• 1 cup chanterelle mushroom
• 3 tablespoons olive oil
• 4 minced garlic cloves
• salt and pepper (to season)
• 1/2 cup toasted slivered almonds
• 4 ounces wine
• 2 cups greek yogurt
• 3 tablespoons dijon mustard
• salt and pepper (to season)

Recipe

• 1 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.
• 2 remove chicken from pan and hold in a warm oven.
• 3 add to the pan:.
• 4 4 oz wine.
• 5 simmer until volume is reduced by half. then add:.
• 6 2 cups greek yogurt.
• 7 3 tbsp dijon mustard.
• 8 salt and pepper to season.
• 9 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.