Description
Experience the comforting embrace of Chicken Wellington, featuring succulent chicken wrapped in flaky pastry and drizzled with a tangy Dijon cream sauce. Perfect for any occasion!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup finely chopped mushrooms
- 1 tbsp fresh thyme (or 1 tsp dried thyme)
- 2 cloves minced garlic
- Salt and pepper to taste
- 1 package (17.3 oz) puff pastry sheets (thawed)
- 1/2 cup heavy cream
- 2 tbsp smooth Dijon mustard
- Salt and pepper to taste
- 1 egg (for egg wash)
Instructions
- In a skillet over medium heat, melt 2 tbsp of butter and sauté the finely chopped mushrooms until golden brown, about 5 minutes.
- Add minced garlic and fresh thyme to the mushrooms, cooking for an additional minute until fragrant. Remove from heat and let cool slightly.
- Season chicken breasts generously with salt and pepper.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out puff pastry on a floured surface into rectangles large enough to encase each chicken breast.
- Place a portion of mushroom mixture on top of each seasoned chicken breast, then wrap the pastry around the chicken like a present.
- Brush each parcel with an egg wash for a golden finish.
- Place wrapped chicken on the prepared baking sheet and bake for about 25-30 minutes or until golden brown and cooked through.
- In a saucepan over medium heat, combine heavy cream and Dijon mustard, stirring until slightly thickened; season with salt and pepper as needed.
Nutrition
- Serving Size: 1 Chicken Wellington (approximately 250g)
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg
Keywords: - You can add sautéed spinach or swap out Dijon for grainy mustard for extra flavor. - Allow chicken to cool slightly before wrapping to prevent soggy pastry.