Walnut Crusted Chicken with Dijon Cream Sauce (Gluten-Free version included)

Walnut Chicken Dijon Sauce Recipe
Today’s recipe is one of my all-time favorite chicken recipes. My mom made it when I still lived at home and I knew it was one of those recipes that I was going to take with me when I left home. It’s an easy recipe – meaning that it isn’t difficult to understand, though it does take a little more time than your typical chicken recipe.
This is a great dish to make when you want to impress your dinner guests. It looks difficult, sounds gourmet, and is bursting with flavor.

Walnut Chicken Dijon Sauce Recipe

The chicken is dredged in a garlic/butter mixture and then breaded. You can either choose to bake the chicken (healthier and easier when cooking for a crowd) or you can sauté it on the stove. Generally, I take the “sauté” route because I’m lazy and can never remember to preheat the oven. Lame.

Walnut Chicken Dijon Sauce Recipe

I made this meal twice during our gluten-free eating bout. Both times, I subbed cornstarch and gluten-free all purpose flour for the flour and breadcrumbs called for in the regular recipe (see below).

Walnut Chicken Dijon Sauce Recipe

Three delicious components of the sauce: wine, mustard, and cream/milk.

Walnut Chicken Dijon Sauce RecipeWalnut Chicken Dijon Sauce Recipe

If you haven’t noticed yet, we eat rice with pretty much anything.

Must be my Middle Eastern roots kicking in…

Walnut Chicken Dijon Sauce Recipe
Walnut Chicken Dijon Sauce Recipe

If you love chicken recipes as much as I do, check out these delicious recipes:

Curried Honey Mustard Chicken & Chicken Cordon Bleu

Walnut Chicken with Dijon Cream Sauce
*Adapted from  thisrecipe

6T butter, melted
4 garlic cloves, minced

Mix in small bowl.


1/2 c breadcrumbs
1/4 c flour
1/2 c walnuts, finely chopped in food processor
1/8 c sesame seeds

Mix in another small bowl. 
16 oz chicken breasts, butterflied (or thinly pounded) and seasoned with salt and pepper

Dip chicken in butter/garlic mixture quickly and pat with flour mixture. Lay on greased baking sheet (if choosing the bake method) OR in well-oiled skillet (skillet should have about 1 T butter/oil). Repeat with remaining chicken. 

For baking – Bake at 350F for 30 minutes or until chicken is cooked through.
For stovetop – Saute on med-high heat until chicken cooks (about 8-10 minutes), adding more butter if necessary.

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Gluten-Free Version
*since the flour mixture is the problem, I have revised the flour mixture to be gluten-free
1/4 c cornstarch
1/4 c Red Mill Gluten-Free All Purpose Flour
1/2 c walnuts
1/8 c sesame seeds

Preparation and execution of recipe is the same.

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Dijon Cream Sauce

1 c heavy whipping cream OR milk
2 T dijon mustard
2 T red wine or dry sherry
1/4 tsp salt
1/8 tsp pepper

Heat ingredients in a saucepan. Bring to a light simmer for about 2 minutes and remove from the heat. 

Serve over chicken.



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