Chicken and Mushrooms in Dijon White Wine Cream Sauce

This decadent pasta dish has a wonderful nutty and woodsy flavour thanks to the wild mushrooms and toasted almonds.

Serves 1/2

Chicken and Mushrooms in Dijon White Wine Cream Sauce
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Ingredients

  • 2 boneless skinless chicken breasts, sliced
  • 1 cup mixed mushrooms, sliced (i used brown, white, portobello and shiitake)
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 4 oz white wine
  • 1 cups whipping cream
  • 2 tbsp dijon mustard
  • 2 cups cooked pasta
  • salt and pepper to taste
  • 1/4 cup toasted almonds

Instructions

  1. In a large skillet over medium heat cook chicken with garlic in oil until cooked.
  2. Add the mushrooms and cook for 2 minutes.
  3. Remove from heat and add the wine. Cook until reduced by half about 3 minutes.
  4. Stir in the cream.
  5. Stir in the dijon mustard.
  6. Return the chicken and mushrooms to the pan and simmer for 2 minutes.
  7. Stir in the pasta and cook until everything is heated through.
  8. Serve sprinkled with toasted almonds.
Recipe Type: Pasta
7.6.4
207

In a large skillet over medium heat cook chicken with garlic in oil until cooked.

Add the mushrooms and cook for 2 minutes.

Remove from heat and add the wine. Cook until reduced by half about 3 minutes.

Stir in the cream.

Stir in the Dijon mustard.

Return the chicken and mushrooms to the pan and simmer for 2 minutes.

Stir in the pasta and cook until everything is heated through.

Serve sprinkled with toasted almonds.

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