Dijon Chicken with Mushrooms and Toasted Almonds

I took this picture before I added the toasted almonds, oops!

I am a Dijon super-fan.  My favorite stuffed mushroom recipe has Dijon mustard, I love it on my lunchmeat sandwiches, and I love it on my chicken.  Oooh--my favorite Cheddar's menu item is Dijon Chicken & Mushrooms.  To. Die. For.
This recipe is in the top 3 of my favorite Dijon chicken recipes, and I hope it will be as spectacular to your tastebuds as it was to mine.
Dijon Chicken with Mushrooms and Toasted Almonds
1lb linguine noodles (I used a fancy kind I found, mafalda) 2oz bag slivered almonds 4 boneless, skinless chicken breasts 2 Tbsp minced garlic 1/4 cup white wine 2 cups whipping cream 3 Tbsp Dijon mustard 8oz whole button mushrooms, halved (or any of your choice)
In a dry skillet, lightly toast the almonds.  Set aside.  Put a large pot of salted water on to boil.  Pour EVOO in a warmed skillet then add chicken, garlic, salt and pepper.  Cook until done, then reserve on a plate covered in foil to keep warm.  My chicken breasts were huge, so I cooked them in 2 batches.  I've had bad experiences with over-crowding my skillet with meat!  (Gray steak, anyone?)
In the same pan without turning down heat, add white wine and deglaze.  Add cream and Dijon.  Whisk gently and cook until thickened.  Add mushrooms and cook for 2-3 minutes.  Add chicken and simmer gently until warm, and serve over noodles.  Top with toasted almonds.  Don't forget them!  They add an essential change in texture.  I made sure every one of my bites had a piece of almond on it.
Source:  Tastebook.com, slightly adapted by Katie Kay