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Categories:
fresh linguine chicken breasts chanterelle mushroom olive oil garlic salt almonds white wine Greek yogurt mustard salt
Viewed: 17 - Published at: 6 years agoIngredients
- 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)
Method
- 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 greek yogurt.
- 3 tbsp Dijon mustard.
- Salt and pepper to season.
- Simmer until sauce thickens enough to coat a metal spoon.
- Return Chicken to the sauce, add the chanterelle mushrooms and simmer for an additional 2 minutes.
- Serve over cooked linguine.
- Sprinkle with toasted slivered almonds.
