Chicken Linguine

This Recipe serves 4 

1# pkg linguine, cooked
4 boneless skinless chicken breasts
1 cup Cremini mushrooms, quartered or sliced
3 tablespoons olive oil
4 cloves minced garlic
Salt and pepper to season...

Chives
Toasted slivered almonds (optional)
4 oz white wine
2 cups whipping cream
3 tbsp Dijon mustard
1 cup frozen Peas, optional

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 whipping cream, 3 tbsp Dijon mustard & Salt and pepper to season.

Simmer until sauce thickens enough to coat a metal spoon. Return Chicken to the sauce, along with the frozen peas and mushrooms and simmer for an additional 2 minutes. Serve over cooked linguine. 

Sprinkle with chives & toasted slivered almonds.  Serve with crusty bread and a Salad.

***To toast almonds, put in a pan over medium high heat and saute until slightly browned.  Remove from pan to stop the browning.