Description
Impressive Chicken Wellington features seared chicken enveloped in flaky puff pastry and a rich, creamy sauce.
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 1 sheet puff pastry (thawed)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic (minced)
- 1 cup mushrooms (finely chopped, optional)
- 2 tablespoons all-purpose flour
- 1 cup whole milk or cream
- 1 teaspoon Dijon mustard
- 1 egg (beaten, for egg wash)
- Salt and black pepper to taste
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Season the chicken: Sprinkle both sides of the chicken breasts with salt and black pepper.
- Sear the chicken: Heat olive oil in a skillet over medium-high heat. Add chicken and sear for 2-3 minutes on each side until golden brown. Remove and cool slightly.
- Sauté the aromatics: Melt the butter in the same skillet. Add minced garlic and mushrooms (if using). Sauté for 2-3 minutes.
- Make the sauce: Sprinkle in the flour and cook for 1 minute. Gradually whisk in milk/cream until smooth. Add Dijon mustard, salt, and pepper. Simmer until thickened (3-5 minutes).
- Prepare the puff pastry: Roll out to ¼-inch thick and cut into two rectangles.
- Assemble the Wellingtons: Spoon sauce onto each pastry rectangle, place a chicken breast on top, add more sauce, and fold pastry over chicken, sealing edges tightly.
- Egg wash and vent: Brush tops with beaten egg and cut a slit in each for steam.
- Bake: Preheat oven to 400°F (200°C) and bake for 25-30 minutes until golden brown and fully cooked.
- Garnish and serve: Cool for a few minutes, garnish with parsley, and serve warm.
Notes
Make-ahead: Prepare chicken and sauce a day in advance. Avoid soggy pastry by allowing filling to cool before assembling.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg