Dijon Chicken with Mushrooms & Almonds

2 Tbsp. extra-virgin olive oil

4 boneless skinless chicken breasts, pounded thin

8 oz. sliced mushrooms

1 shallot, finely diced

4 cloves minced garlic

1/2 C. dry white wine

1 C. heavy cream

2 tsp. Dijon mustard

Salt and pepper to season

1/2 C. toasted almonds

1 Tbsp. fresh parsley, garnish

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

Season chicken breasts with salt and pepper. Sear on both sides. Remove chicken from pan and finish in the oven.

Add the wine to the pan. Simmer until volume is reduced by half. Then add the heavy cream, garlic, Dijon mustard & mushrooms. Season.

Simmer until sauce thickens. Serve over chicken. Sprinkle with toasted almonds and parsley.