Dijon Chicken Linguine With Chanterelle Mushrooms and Toasted Al
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 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 white wine
- 2 cups Greek yogurt
- 3 tablespoons Dijon mustard
- salt and pepper (to season)
directions
- 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 greek yogurt.
- 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.
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