Monday, February 20, 2012

Dijon Chicken Linguine & Garlic Herb Butter Bread

We made the most delicious dinner tonight from Rock Recipes! My favorite part was the added crunch from the toasted almonds. It's kind of heavy, so not something I would eat too often. But, it was oh so good! I started with the garlic herb butter & bread. 

Garlic Herb Butter:

1 Stick Softened Butter
2-3 tsp fresh rosemary, minced
2 tsp fresh basil, minced
1 tsp dried parsley
(You can use other herbs, these are just the ones I used)
2 cloves fresh garlic, minced
1 tsp extra virgin olive oil
pinch of salt
pinch of pepper

Put all ingredients in a bowl, and mix well with a fork.

  If your butter is soft enough, it should mix really easily. 

I suggest using it right away, or just making the amount that you'll need. It won't last long in the fridge because of the fresh ingredients. Maybe a day or two? I spread mine on focaccia bread, and baked in the oven for 15 minutes @ 350 degrees.

Dijon Chicken Linguine

1 package linguine
4 boneless skinless chicken breasts (we cut ours in half because they were so thick)
1.5 cups mushrooms 
3 tbsp olive oil
4-6 cloves minced garlic (I used 6. We like garlic, and it's good for you!)
1/2 cup slivered toasted almonds (you can toast your own)
1/2 cup white wine
2 cups heavy whipping cream
3 tbsp Dijon mustard
salt & pepper to taste

Start by toasting your almonds (if they aren't already). Just add to a small dry pan, over medium heat until they have a nice golden color. 

Mince up your yummy garlic! If you are making the Garlic Herb Butter also, add 2 more cloves.

Add the olive oil to a large pan. Heat on medium low. You can also start a pot with boiling water for the linguine. Also, preheat the oven to 350 degrees if you are making the bread. Put the bread in whenever the oven is pre-heated.

Once the oil is heated up, add the chicken, and garlic. Season the chicken with salt & pepper. Cook the chicken thoroughly, then take out of the pan and set aside on a plate in a warm place. (I put it in the microwave with foil- OFF of course)

Prepare your heavy cream and Dijon mustard. 

Cook the pasta. Drain, and rinse, and put back in pot with a little olive oil until the food is done. 

Add the white wine to the pan that the chicken was in. Simmer until the wine is reduced to about half, stirring occasionally.

Add the heavy cream and dijon mustard to the white wine. 

Simmer until the sauce is thick enough to coat a metal spoon. Season with salt & pepper to taste.

Add the chicken and mushrooms back into the sauce. The chicken is in there, just hiding ;) Your bread should be about done now. 

Serve the sauce & chicken over linguine, and sprinkle with the toasted almonds. 

This is what Isabel was doing while we were eating. Julian was asleep too. It was a surprisingly quite dinner. Kind of odd not having kids at the table distracting us.

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