This dish is both quick and easy for either a weekday meal or an impressive dinner party. A creamy sauce seasoned with garlic, white wine and Dijon mustard over chicken and pasta will have your family and friends wanting more. This is also a great dish to use spiralized veggies instead of pasta for those cutting carbs. Enjoy!
3/4-lb pasta, cooked
4 boneless skinless chicken breasts
1 C. sliced crimini mushrooms (or mushroom of choice)
3 Tbsp. olive oil
Salt and pepper
4 cloves minced garlic
4-oz. white wine (or chicken stock)
2 C. whipping cream
3 Tbsp. Dijon mustard
Salt and pepper
Heat olive oil in a large frying pan over medium low heat. Season chicken breast with salt and pepper and add to the frying pan cooking until the juices run clear.
Remove chicken from pan and hold in a warm oven. Add the minced garlic to the pan cooking for a minute or less-do not burn. Add the white wine to the pan simmering until the volume is reduced by half, then add the whipping cream, mustard and salt and pepper to taste.
Simmer until sauce thickens enough to coat a metal spoon. Return chicken to the sauce, add the mushrooms and simmer for an additional 2 minutes. Serve over cooked pasta.
