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.
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?
Enjoy!Recipe slightly altered from: http://www.nlrockrecipes.com/2007/10/dijon-chicken-linguine-with-chanterelle.html
Course: Dinner Yield: 4 servings Prep Time: 25 mins Cook Time: 30 mins
- 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 season sauce
- 4 Tablespoon of chopped fresh chives
- 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 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.
- 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.