Dijon Chicken Linguine with Chanterelle Mushrooms and Toasted Almonds

Tonights dinner was another success!  I was a little scared as this recipe is very different from ones that I have made before but as I was preparing it my house started to smell amazing and the good news is it tasted even better.  Try this one out.  My son, who is totally picky, loved it..well he picked out the mushrooms but other than that he loved it.  Give it a try and let me know what you think.  I got this recipe from pinterest!

350 gram package fresh linguine, cooked
4 boneless skinless chicken breasts
1 cup chanterelle mushrooms
3 tablespoons olive oil
4 cloves minced garlic
Salt and pepper to season
1/2 cup toasted slivered almonds

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 whipping cream
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.