Fantastic!!!!! This recipe I actually saw on pinterest and just had to try it... I did change a few things though. I took out the pasta to make it gluten free and low carb, added more mushrooms, added more slivered almonds, and made it with sauteed garlic green beans. Soooooo tasty... my husband was raving about this dish all night!!!
4 skinless boneless chicken breasts
4 cloves minced garlic
4 oz white wine
3 TBS dijon mustard
2 cups heavy cream
2 cup white mushrooms
1-1/2 cup slivered almond, toasted
salt & pepper
~ Heat coconut oil in large frying pan over medium heat. Add chicken, garlic, salt and pepper. Fry chicken until completely cooked
~ Remove chicken from pan when finished. Set aside and keep warm
~ In same pan, add wine and let simmer until it reduces by half (about 1-2 minutes)
~ Add Whipping cream, dijon mustard, salt & pepper. Simmer until sauce thickens (3-5 minutes)
~ Add mushrooms and then return chicken to pan. simmer for additional 2 minutes.
~ Serve on individual plates and sprinkle with Almonds
** this dish is even fantastic the next day for lunch... after all the flavors have been marinading over night! Yum!!!!
Inspired by Rock Recipes