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Heat olive oil in a large heavy bottomed frying pan over medium low heat.
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Add chicken breasts, garlic, season with salt and pepper and continue to fry the chicken until completely cooked.
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Remove chicken from pan and hold in a warm oven.
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Add the white wine to the pan.
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Simmer until the volume is reduced by half, then add the whipping cream, mustard and salt and pepper to season.
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Simmer until sauce thickens enough to coat a metal spoon.
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Return Chicken to the sauce, add the chanterelle mushrooms and simmer for an additional 2 minutes.
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Serve over cooked linguine.
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Sprinkle with toasted slivered almonds.