Well, Spring Sort-of-Break is over and I'm back at school today. It went by altogether too quickly. Let's kick off the week with a new recipe!
I happened to have leftover chicken, linguine, mushrooms, white wine, and dijon mustard sitting in the fridge/pantry, so I was ecstatic when I stumbled across this recipe on Pinterest. How often do you come across a great recipe and just happen to already have all the ingredients that you need? Maybe that happens to y'all all the time... but me - never ever. This was an exciting day!
Anyway, the result was a delicious dinner (and some great leftovers too!).
Recipe adapted from here.
1/2 package linguine, cooked (you can cook it while you're cooking the chicken)
1 lb boneless, skinless chicken breasts or tenders
1 1/2 cups fresh sliced mushrooms
3 tbsp olive oil
4 cloves minced garlic
salt and pepper to season
1/2 cup toasted slivered almonds (I did mine in a frying pan, and it was so much better than my usual method, the toaster oven!)
4 oz white wine
2 cups heavy whipping cream
3 tbsp Dijon mustard
Chopped chives (optional, for garnish)
1. Heat olive oil over medium heat in a large skillet. Add chicken breasts and garlic, and season with salt and pepper. Cook the chicken on each side until completely cooked. Remove chicken breasts from the pan and set them aside (somewhere they'll stay warm, like a lowly heated oven).
2. Pour the white wine into the skillet and simmer until its volume is reduced by half. Then, add the whipping cream and Dijon mustard. Simmer until the sauce thickens.
3. Return the chicken to the sauce, add the mushrooms, and simmer for another 3 minutes.
4. Serve the chicken and sauce over cooked linguine, and sprinkle with the toasted almonds and chives before serving.
(cooking chicken - I used tenders here rather than breasts)
(simmering white wine)
(chicken staying warm in the oven)
(after adding the mushrooms)