Pat the pounded chicken breast with Paul Prudhomme’s Seafood Magic seasoning to coat evenly.

Heat a fry pan over high heat.

Add a little olive oil to the pan.

Sear the seasoned chicken breast on both sides until cooked through.

Remove from the pan and set aside.

In the same pan, add a little more olive oil if needed.

Add the sliced mushrooms and diced tomato.

Sauté for 2 minutes.

Return the sliced chicken to the pan with the mushrooms and tomato.

In a small bowl, mix together the mustard, honey, and cream.

Pour this mixture over the chicken in the pan.

Cook for 5 minutes over medium heat, allowing the sauce to thicken slightly and coat the chicken.

Toss in the cooked linguine, ensuring it is well coated with the sauce.

Serve hot and enjoy!