Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds


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
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
Get directions@ Rock Recipes <CLICK HERE FOR DIRECTIONS