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Chicken Wellington with Dijon Cream Sauce

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A gluten-free rendition of the classic Chicken Wellington, featuring tender chicken breasts wrapped in flaky pastry and served with a luxurious Dijon cream sauce.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1 lb)
  • 1 package (14 oz) gluten-free puff pastry sheets, thawed
  • 2 cups baby spinach
  • 1 cup cremini mushrooms, finely chopped
  • 3 tbsp Dijon mustard
  • 1 cup heavy cream
  • 1 cup low-sodium chicken broth
  • 2 tbsp fresh thyme or parsley
  • Salt and pepper to taste
  • Olive oil for sautéing
  • Egg wash for brushing

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Sauté the chopped mushrooms in olive oil over medium heat until browned.
  3. Add spinach to the mushrooms until wilted; season with salt and pepper. Let cool.
  4. Season the chicken breasts with salt, pepper, and Dijon mustard on both sides.
  5. Roll out the puff pastry on a floured surface.
  6. Place the cooled mushroom-spinach mixture in the center of the pastry.
  7. Top with chicken breasts.
  8. Fold the pastry edges over to seal the filling inside.
  9. Brush the assembled Wellingtons with egg wash for a golden finish.
  10. Bake for 30-35 minutes until golden brown.
  11. Combine heavy cream and chicken broth in a saucepan over medium heat.
  12. Stir in Dijon and fresh herbs until slightly thickened.
  13. Drizzle the sauce over sliced Wellingtons before serving.

Notes

Ensure all ingredients are certified gluten-free to avoid cross-contamination. Allow the chicken to rest before slicing for juiciness.

Nutrition

Find it online: https://www.glutenfreez.com/chicken-wellington-dijon-cream-sauce/