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Chicken Mustardo

LauraLaura Wackerly

Whenever I ask Bruce what he wants for dinner, this is what he asks for!

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  • 4 boneless skinless chicken breasts
  • 1 box linguine noodles
  • 1/8t pepper
  • 3T Dijon mustard, divided
  • 4T olive oil, divided
  • 1/4c heavy (whipping) cream
  • 1/4c dry white wine
  • 2T prepared basil pesto
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Place chicken between two sheets of wax paper and pound to a 1/4" thickness. Sprinkle chicken with pepper. Coat one side of chicken breast evenly with a portion of the Dijon mustard. Cook chicken in a large skillet until no longer pink. Set chicken aside; do not clean out skillet. Add heavy cream, wine, 2T Dijon mustard and cook, stirring constantly until mixture thickens. Cook pasta to box directions; drain and toss with 2T olive oil and 2T pesto. On individual plates, layer pasta then chicken. Drizzle with warm sauce.

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