Wednesday, November 23, 2011

Dijon Chicken Linguine

Yes, another Pinterest recipe. This was just another photo (not mine, the one on the original site) that just made my mouth water. I was determined to try this. As usual, I made modifications to fit our family. The picture above is not that pretty but it really is good stuff. I only had a little bit left over. Only one child objected to it which I expected. It has a hint of "mustard" taste, which she can detect in trace amounts. :)

Dijon Chicken Linguine
Linguine (The original recipe called for fresh linguine cooked...I just used my usual boxed linguine made with whole grains cooked)

Chicken (original recipe called for 4 boneless skinless chicken breasts; I just used tenderloins, enough to fit my large skillet)

1 cup mushrooms (original recipe calls for chanterelle. I could NOT find these anywhere. So I just used some mushroom pieces/sliced out of a jar. I know, I know, not the same thing. But in a time crunch, I do what I can :)

3 Tbsp olive oil

4 cloves garlic minced

salt and pepper

1/2 cup toasted slivered almonds

For sauce:
4 oz white cooking wine

2 cups heavy whipping cream (which is the same as 1 pint)

3 Tbsp Dijon mustard

salt and pepper to season (I skipped that...I felt like we had enough already)

Season the chicken breasts/tenderloins with salt and pepper. Of course, I used the freshly ground sea salt and the freshly ground peppercorn pepper.

Heat olive oil in a skillet over medium high heat. Add chicken to pan along with garlic. Fry until the chicken is completely cooked.

Remove chicken from the pan and keep warm in the oven. (I just threw them in a glass dish and set the oven to a low temp to keep warm)

Add the white cooking wine to the pan. Simmer until it is reduced by half.

Then add the heavy whipping cream, Dijon mustard, and salt and pepper.

Simmer until the sauce thickens. I don't think I did a very good job on this step. We were hungry and ready to eat. So mine was still pretty runny.

Add the mushrooms and the chicken to the sauce. Simmer for an additional 2 minutes.

Serve over hot linguine and top with slivered almonds which give it a little crunch.


I served it with a salad and rolls.

Happy cooking!

1 comment:

  1. This sounds delicious, Reba. I am new to your blog, so I took some time to browse through your earlier posts. I'm so glad I did that. I really like the food and menus you feature here and I'll definitely be back. I hope you have a great day. Blessings...Mary


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