On this week's Sunday Scoff, Barry Parsons of Rock Recipes adds the earthiness of toasted almonds and mushrooms to the successful 'marriage' of dijon and chicken. 

Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds 

Serves 4

350 gram package fresh linguine, cooked
4 boneless, skinless chicken breasts
1 cup sliced crimini mushrooms (you can also use button or chanterelle mushrooms)
3 tbsp olive oil
4 cloves minced garlic
Salt and pepper, to season
1/2 cup toasted slivered almonds

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 to the pan:

4 oz white wine
Simmer until volume is reduced by half. Then add:

2 cups whipping cream
3 tbsp Dijon mustard
Salt and 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 two minutes. Serve over cooked linguine. Sprinkle with toasted slivered almonds.