Creamy Dijon Chicken Over Rice

1 cup rice, cooked
4 boneless skinless chicken breasts
1-2 cups mushrooms, sliced
3 tablespoons vegetable oil
4 cloves minced garlic
Salt and pepper to season
1/2 cup slivered almonds
4 oz white wine

2 cups whipping cream

3 tbsp Dijon mustard

Salt and pepper to taste

2 tbsp butter

2 cloves minced garlic

Heat olive oil in a large heavy bottomed frying pan over medium low heat. Add chicken breasts, 4 cloves minced 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 pan the white wine. Simmer until volume is reduced by half. Then add whipping cream, Dijon mustard, and salt and pepper. Simmer until sauce thickens enough to coat a metal spoon.
Meanwhile, heat butter and garlic in a small frying pan over medium heat. Add slivered almond and cook until lightly brown. When done, remove with slotted spoon and place on paper towel. In same pan, add the mushroom and cook until lightly brown.

Return Chicken to the sauce, add the mushrooms and simmer for an additional 2 minutes. Serve over cooked rice. Sprinkle with toasted slivered almonds.

Serves 4