Description
This delightful Chicken Wellington combines tender chicken wrapped in flaky puff pastry with a rich Dijon cream sauce, perfect for cozy home cooking.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
- 1 cup mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon Dijon mustard
- 1 package puff pastry (thawed)
- 1 egg (beaten, for egg wash)
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon fresh parsley, chopped
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the Chicken: Season the chicken breasts with salt and pepper. In a skillet over medium heat, add olive oil. Sear the chicken for about 5-6 minutes on each side until it’s golden brown. Remove from heat and allow it to cool.
- Cook the Mushroom Mixture: In the same skillet, add chopped mushrooms, minced garlic, and thyme. Cook until the mushrooms release their moisture and become tender, about 5-7 minutes. Add Dijon mustard and stir until well combined. Let the mixture cool.
- Roll Out the Puff Pastry: Preheat your oven to 400°F (200°C). On a floured surface, roll out the puff pastry into a rectangle large enough to wrap around the chicken completely.
- Layer the Filling: Place the cooled mushroom mixture onto the center of the pastry. Then, place the seared chicken on top of the mushrooms.
- Wrap It Up: Fold the pastry over the chicken and mushrooms, sealing the edges by pinching or pressing down with a fork. Brush the top with the beaten egg for a golden finish.
- Bake the Wellington: Place the wrapped chicken on a lined baking sheet and bake for 25-30 minutes, or until the pastry is golden and puffed.
- Make the Dijon Cream Sauce: In a saucepan, combine heavy cream, Dijon mustard, lemon juice, salt, and pepper. Cook over medium heat until thickened, stirring continuously for about 5-7 minutes.
- Finish the Sauce: Once thickened, stir in chopped parsley and adjust seasoning to taste.
- Slice and Serve: Remove the Chicken Wellington from the oven and allow it to rest for 5 minutes before slicing. Serve with the creamy Dijon sauce drizzled over the top.
Notes
Chill the puff pastry to achieve the best rise and flakiness. Don’t overfill the pastry to ensure it cooks evenly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American