Creamy Dijon and Chicken linguine

November 13, 2012

I remember the first time I ever tasted Dijon mustard.

I was at my aunt’s house many many year ago ( I was probably about 7-8 years old) and she made me a sandwich. I mean, she asked me what I wanted in my sandwich and I said mustard. She brought me the sandwich and when I took my first bite, I said to myself: This is not mustard!

Tadaaaa! It was Dijon! As you can tell, I really disliked the taste at first.

Not anymore!

Now I even make pasta with Dijon ladies and gentlemen!

With fresh pasta, chives, lemon, mushrooms… YUM! (Pictures with button mushrooms)

Oh and Almonds and cream! (Only Karl had Almonds since I can’t eat them but he said it was very good!)

Have you ever made pasta with Dijon?


Recipe slightly altered from:

  • Course: Main Course
  • Servings: 4
  • Prep. time: 25 min
  • Cook time: 30 min


  • 350 Gram of fresh linguine, cooked
  • 4 boneless skinless chicken breasts
  • 1 Cup of chanterelle mushrooms (of your favorite mushrooms)
  • 3 Tablespoon olive oil
  • 4 cloves of garlic
  • 1 Teaspoon of lemon zest (optional)
  • 1/2 Cup of toasted slivered almonds
  • salt and pepper to season chicken
  • 4 Ounce of white wine
  • 2 Cup of whipping cream
  • 3 Tablespoon of dijon mustard
  • salt and pepper to seasons auce
  • 4 Tablespoon of chopped fresh chives

Cooking instructions:

  1. 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.
  2. Remove chicken from pan and hold in a warm oven.
  3. Add the wine to the pan. Deglaze and let simmer until volume is reduced by half. Then add the cream, dijon and salt/pepper to season.
  4. 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 chives toasted slivered almonds.
  • Paula Kelly-Bourque

    Never made pasta with Dijon…yet. Your post and awesome pictures may just change that.

  • Alex – I Adore Food!

    Thanks Paula! I thought it was quite different to make it that way! I liked it very much!


  • Sara Laplante

    Just made this tonight … It was delicious !!!

  • Alex – I Adore Food!