Dijon Chicken with Mushrooms and Almonds

  Our little man has been on a huge mushroom kick lately.  Any time he sees them as part of our dinner he gasps and exclaims “OH, I LOVE mushrooms!” before digging in.  A big mushroom fan myself, I am all about encouraging his new-found love, so when I stumbled upon this recipe, I put it onto my menu immediately.
  Here’s what we’re making:
  What you need:
350 gram package fresh linguine, cooked*
4 boneless skinless chicken breasts
1 cup chanterelle mushrooms**
3 Tbsp olive oil
4 cloves garlic, minced 
Salt and pepper to season
1/2 cup toasted slivered almonds
4 oz dry white wine
2 cups whipping cream
3 tbsp Dijon mustard
Salt and pepper to taste
*I had a hard time finding out what 350 grams of pasta was, so just cooked our “usual” amount
**These weren’t in season, so I used plain button mushrooms
  Start by heating your olive oil in a large, heavy bottomed pan.  Cook your chicken (seasoned with salt and pepper) and your garlic over medium low heat until the chicken is cooked through.  Remove from the pan, set to the side and keep warm.
  Add your wine to the same pan, scraping up any browned bits from the bottom and simmering until the liquid reduces by half.  Add your whipping cream, mustard and any further salt and pepper you want and cook, stirring until the sauce is thick enough to coat the back of a spoon.  Return the chicken to the sauce and add your mushrooms, cooking for 2 minutes.  Serve over cooked pasta, garnished with sprinkled sliced almonds.
  I was a touch disappointed in this.  It wasn’t bad, but there was just something not quite letting it live up to its potential.  It was teetering on the edge of really delicious…which made the fact that it wasn’t all the more frustrating.  Perhaps if I’d used chanterelle mushrooms the under-cooking would have been less of an issue, but as it was, it just seemed…off.  Next time I’ll definitely saute the mushrooms along with the chicken and garlic.  More salt and pepper will probably get used too.  I also didn’t have a dry white wine on hand and used a sweet one…I think the dry would have been better suited.  All in all, a worth while recipe, but one that needs a couple of personal tweaks for sure!
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