Ingredients
-
350
-
4
-
1
-
3
-
4
-
-
1/2
-
4
-
2
-
3
-
-
-
-
-
Directions
Dijon Chicken Linguine With Chanterelle Mushrooms and Toasted Al, Creamy Chicken and Chanerelle on top of a bed of linguine, Creamy Chicken and Chanerelle on top of a bed of linguine
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Steps
|
1
Done
|
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
Done
|
Remove Chicken from Pan and Hold in a Warm Oven. |
|
3
Done
|
Add to the Pan: |
|
4
Done
|
4 Oz White Wine. |
|
5
Done
|
Simmer Until Volume Is Reduced by Half. Then Add: |
|
6
Done
|
2 Cups Greek Yogurt. |
|
7
Done
|
3 Tbsp Dijon Mustard. |
|
8
Done
|
Salt and Pepper to Season. |
|
9
Done
|
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. |
