Marked MATURE due to use of alcohol White wine

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Pasta to perfection with a chicken mushroom topper and the crunch of walnut. Sure to please the palate form the kitchens of  chrismukkah

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Well, its been a while, so how about another recipe or two :P

This was actually supposed to be Dijon Chicken with Chantrelle Mushrooms and Almonds...so yeah, its been tweaked :P

Dijon Chicken with Chantrelles and Toasted Walnuts


Serves 4

350 gram package fresh linguine, cooked (I used one package wide linguine noodles)
4 boneless skinless chicken breasts (pounded one package of chicken tenderloins)
3/4 cup gluten free flour, seasoned (or enough to coat chicken)
1 cup chanterelle mushrooms (if not on hand use button...I used regular shrooms myself :P)
3 tablespoons olive oil
4 cloves minced garlic (used 6....mmmmm...gaaaaaaaaaaaarlic :P)
1 heaping teaspoon dried sage
good shake of dried parsley
Salt and pepper to season
1/2 cup toasted walnuts
chopped chives to garnish (didnt add, but dont let that stop you)

First, get a Ziploc bag, and put the breasts/chicken tenderloins, seal up, and tenderize them with a hammer or other blunt object. As for the gluten free flour, I would recommend it- it actually dissolves quicker and thickens the sauce a lot better! Youll also want to get a smaller bowl, to put in the flour- and mix with the salt, pepper, and other herbs in that bowl.

Heat olive oil in a large heavy bottomed frying pan over medium low heat.
If you still have the ziploc back with the chicken breasts, dump in a good bit of the flour into the bag, seal it up and shake until all the breasts are evenly coated.

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 (2 cups)

Simmer until volume is reduced by half. Then add:

2 cups whipping cream
3 tbsp Dijon mustard (I added one more, the cream base kind of overwhelmed the Dijon at first)
Salt and pepper to taste

Simmer until sauce thickens enough to coat a spoon. Return chicken to the sauce, then add the chanterelle mushrooms and simmer for an additional 5-10 minutes.

If the sauce doesnt thicken - you should still have at least a good spoonful or two of seasoned flour left in the bowl! Just add a teaspoon at a time, (I really needed only 2 teaspoons, if that) and then let it keep simmering until it gets good and thick (should take about 25 - 30 minutes, around there)

Serve over cooked linguine. Sprinkle with toasted walnuts and chopped chives.

Mature rating to wine added :3




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Allergy warning – recipe contains treenut products