Creamy Dijon Chicken and Mushrooms

I don’t know about you, but I’m pretty much infatuated with leftovers.

I use the word infatuated, because I need a word other than obsessed for my mom to tell me I’m using improperly.

Hearing “Angela, that is not the proper use of obsessed!” gets really old after 163 times. I was fine with 162, but that last time I decided it was time for a new word.

So yeah, I am infatuated with leftovers.

When I used to live with Lish, we would purposely make too much food for dinner so that we would have leftovers for work the next day. Or two days.

Now that I live with people other than a tiny women in her mid-twenties, leftovers are harder to come by.

Which makes them even more valuable.

This is a really long-winded way for me to tell you that this dish was delicious. And that it made really REALLY good leftovers.

This dish is creamy and tangy and delicious the first time around.

But after a night in some Tupperware, the chicken soaks up the amazing sauce and is even juicier and more scrumptious.

Mmm. Mmm. Good.

You will need…

4 ounces whole wheat linguini

4 boneless skinless chicken breasts

1 cup your favorite mushrooms (I love the baby bellas)

2 tablespoons olive oil

4 cloves garlic, minced

4 ounces white wine

3 tablespoons Dijon mustard

2 cups half and half

½ cup slivered almonds

Salt and pepper to taste

Start by bringing a large pot of salted water to a boil. When the water has boiled, add in the pasta and cook to the package instructions.

While the water is boiling and pasta is cooking, heat the oil in a large heavy pan over medium heat.

When the oil is hot, add in the chicken and garlic. Season the chicken with salt and pepper.

Cook the chicken for about 4 minutes a side, until the chicken is good and browned and cooked through.

Remove the chicken to a platter and cover to keep it warm.

Add the wine to the pan and simmer it until it reduces by half. Be sure to use a spoon to scrape up all the garlic and chicken bits.

When the wine has reduced, add in the half and half, the mustard and season it with salt and pepper.

Simmer the sauce until it is thick enough to coat a metal spoon.

Then add the mushrooms and the chicken to he sauce and simmer for an additional 2 minutes.

Serve the chicken over the linguini and sprinkle it with toasted almonds.

Then pack those leftovers ups and make all your coworkers jealous!

Love and Beer Floats

Angela

Creamy Dijon Chicken and Mushrooms

4 ounces whole wheat linguini

4 boneless skinless chicken breasts

1 cup your favorite mushrooms (I love the baby bellas)

2 tablespoons olive oil

4 cloves garlic, minced

4 ounces white wine

3 tablespoons Dijon mustard

2 cups half and half

½ cup slivered almonds

Salt and pepper to taste

Start by bringing a large pot of salted water to a boil. When the water has boiled, add in the pasta and cook to the package instructions.

While the water is boiling and pasta is cooking, heat the oil in a large heavy pan over medium heat.

When the oil is hot, add in the chicken and garlic. Season the chicken with salt and pepper.

Cook the chicken for about 4 minutes a side, until the chicken is good and browned and cooked through.

Remove the chicken to a platter and cover to keep it warm.

Add the wine to the pan and simmer it until it reduces by half. Be sure to use a spoon to scrape up all the garlic and chicken bits.

When the wine has reduced, add in the half and half, the mustard and season it with salt and pepper.

Simmer the sauce until it is thick enough to coat a metal spoon.

Then add the mushrooms and the chicken to he sauce and simmer for an additional 2 minutes.

Serve the chicken over the linguini and sprinkle it with toasted almonds.