Assemble all ingredients.
Prep: Wash and dry chicken; mince garlic; slice mushrooms; toast almonds.
Heat olive oil in large frying pan over medium low heat. Add chicken, season with salt and pepper. Add minced garlic.
Add sliced mushrooms to pan, continue to brown chicken.
When mushrooms are soft, remove from pan and set aside. Continue to fry chicken until brown on both sides and completely done.
(Cook the pasta.)
When chicken is done, remove from pan and put (with the mushrooms) into a warm oven till ready to serve. Add 1/2 cup wine to pan. Simmer until reduced by half. Then add: whipping cream, Dijon mustard and salt and pepper.
Simmer until sauce thickens. Return chicken and mushrooms to the sauce and simmer for a few more minutes.
Serve over cooked linguini. Sprinkle with toasted slivered almonds. (Sprinkle with a little parsley too, if you have any. - just for color, totally not necessary!)