Chicken Wellington
A delightful dish combining tender chicken breasts wrapped in flaky puff pastry and complemented by a rich Dijon cream sauce, perfect for gatherings.
Servings: 4 servings
Calories: 550kcal
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts approximately 1 lb total
- 1 package puff pastry sheets 14 oz, thawed
- 2 cups baby spinach fresh
- 1 cup cremini mushrooms finely chopped
- 3 tablespoons Dijon mustard for flavoring the chicken
- 1 cup heavy cream for the sauce
- 1 cup low-sodium chicken broth for the sauce
- 2 tablespoons fresh thyme or parsley for the filling and garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, pour in a splash of olive oil. Sauté the finely chopped cremini mushrooms until browned, then add the fresh baby spinach and season with salt and pepper. Let cool.
- Season chicken breasts with salt and pepper and smear Dijon mustard on both sides.
- Roll out the chilled puff pastry until thin. Place the cooled mushroom-spinach mixture in the center of the pastry, top with chicken, then fold edges over to seal.
- Brush the assembled Wellingtons with egg wash and transfer to the baking sheet.
Cooking
- Bake the Wellingtons for 30-35 minutes until golden brown.
- While baking, prepare the Dijon cream sauce by combining heavy cream and chicken broth in a saucepan. Stir in remaining Dijon and fresh herbs, letting it simmer until slightly thickened.
- Once baked, slice the Wellingtons and drizzle with creamy sauce before serving.
Notes
Keep the puff pastry cold to maintain flakiness. Allow the mushroom-spinach mixture to cool to avoid sogginess in the pastry.