Step 1

Heat olive oil in a large heavy bottomed frying pan over medium low heat.

Step 2

Add chicken breasts, garlic, season with salt and pepper and continue to fry the chicken until completely cooked.

Step 3

Remove chicken from pan and hold in a warm oven.

Step 4

Add the white wine to the pan.

Step 5

Simmer until the volume is reduced by half, then add the whipping cream, mustard and salt and pepper to season.

Step 6

Simmer until sauce thickens enough to coat a metal spoon.

Step 7

Return Chicken to the sauce, add the chanterelle mushrooms and simmer for an additional 2 minutes.

Step 8

Serve over cooked linguine.

Step 9

Sprinkle with toasted slivered almonds.