Dijon Chicken Linguine With Chanterelle Mushrooms and Toasted Al

• 350 g fresh linguine, cooked
• 4 boneless skinless chicken breasts
• 1 cup chanterelle mushroom
• 3 tablespoons olive oil
• 4 minced garlic cloves
• salt and pepper (to season)
• 12 cup toasted slivered almonds
• 4 ounces white wine
• 2 cups Greek yogurt
• 3 tablespoons Dijon mustard
• salt and pepper (to season)

1. Heat olive oil in a large heavy bottomed frying pan over medium low heat.
2. Add chicken breasts, garlic, season with salt and pepper and continue to fry the chicken until completely cooked.
3. Remove chicken from pan and hold in a warm oven.
4. Add to the pan:.
5. 4 oz white wine.
6. Simmer until volume is reduced by half.
7. Then add:.
8. 2 cups greek yogurt.
9. 3 tbsp Dijon mustard.
10. Salt and pepper to season.
11. Simmer until sauce thickens enough to coat a metal spoon.
12. Return Chicken to the sauce, add the chanterelle mushrooms and simmer for an additional 2 minutes.
13. Serve over cooked linguine.
14. Sprinkle with toasted slivered almonds.

fresh linguine, chicken breasts, chanterelle mushroom, olive oil, garlic, salt, almonds, white wine, greek yogurt, mustard, salt

Taken from www.food.com/recipe/dijon-chicken-linguine-with-chanterelle-mushrooms-and-toasted-al-469104 (may not work)