Indulge in a culinary masterpiece with this Chicken Wellington, a sophisticated dish that transforms tender chicken breasts into a gourmet delight. Wrapped in flaky puff pastry and filled with a savory mixture of mushrooms, onions, and garlic, this dish is a showstopper for any occasion.
Accompanied by a rich Dijon cream sauce that adds a creamy and tangy finish, this recipe combines elegant flavors and textures, making it perfect for special dinners or entertaining guests.
Get ready to impress with this deliciously elevated meal!
Ingredients:
For the Chicken Wellington:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup mushrooms, finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon unsalted butter
1 package puff pastry, thawed
1 egg, beaten (for egg wash)
For the Dijon Cream Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup heavy cream
2 tablespoons Dijon mustard
Salt and pepper to taste
1 teaspoon dried tarragon (optional)
Instructions:
Prepare the Chicken:
Season the Chicken:
Preheat the oven to 400°F (200°C).
Season the chicken breasts with salt, pepper, thyme, and rosemary.
Sear the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown. Remove from the skillet and set aside to cool slightly.
Prepare the Filling:
Cook the Vegetables:
In the same skillet, add the butter and melt over medium heat. Add the chopped mushrooms, onion, and garlic. Sauté until the vegetables are softened and any liquid has evaporated, about 5-7 minutes. Remove from heat and let cool.
Assemble the Wellington:
Prepare the Puff Pastry:
On a lightly floured surface, roll out the puff pastry sheets. Cut each sheet into a size large enough to fully enclose a chicken breast.
Assemble:
Place a chicken breast on each piece of puff pastry. Top each chicken breast with a portion of the mushroom mixture.
Fold the puff pastry over the chicken and mushroom mixture, sealing the edges by pressing with a fork. Place the wrapped chicken on a baking sheet lined with parchment paper.
Brush with Egg Wash:
Brush the beaten egg over the top of each puff pastry-wrapped chicken.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the chicken is cooked through.
Prepare the Dijon Cream Sauce:
Make the Roux:
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes until lightly browned.
Add the Liquid:
Gradually whisk in the chicken broth and heavy cream. Bring the mixture to a simmer and cook until the sauce has thickened, about 5-7 minutes.
Finish the Sauce:
Stir in the Dijon mustard, salt, pepper, and tarragon (if using). Cook for an additional 2-3 minutes until well combined.
Serve:
Plate the Dish:
Place each Chicken Wellington on a plate and drizzle with the Dijon cream sauce. Serve immediately.
