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Chicken Wellington

Melt-in-Your-Mouth Chicken Wellington with Dijon Sauce

This Chicken Wellington recipe combines tender chicken, umami-rich mushrooms, and flaky pastry for an impressive dish perfect for gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 8 oz button mushrooms Adds umami flavor and moisture; feel free to substitute with any preferred mushroom variety.
  • 1.25 lbs boneless, skinless chicken breasts Provides lean protein; air-chilled chicken is recommended for better texture.
  • Kosher salt and freshly ground black pepper Enhances flavor; adjust to taste.
  • 2 teaspoons olive oil Used for sautéing; any neutral oil can be substituted.
  • 2 tablespoons butter Adds richness to the filling; plant-based margarine works for a dairy-free option.
  • 1 small shallot, minced Contributes sweetness and depth; you can use onion if shallots are unavailable.
  • 1 teaspoon dried thyme leaves Adds earthy aroma; fresh thyme can be used (about 3 teaspoons).
  • 2 cloves garlic, minced Imparts flavor and aroma; adjust according to preference.
  • 1 lb puff pastry sheets, thawed Ensure quality brands that accommodate dietary needs are selected.
  • 3 tablespoons dijon mustard Provides a tangy kick; whole grain mustard offers a different flavor twist.
  • 1 large egg, lightly beaten Used for egg wash to achieve a golden finish; skip for a vegan option.
For the Dijon Cream Sauce
  • 1 tablespoon butter Adds richness; substitute with oil for a dairy-free version.
  • 1 tablespoon minced shallot Deepens flavor in the sauce; use onion as a substitute if needed.
  • 1 cup vegetable broth A base for the sauce that enhances depth; chicken broth can be used for a non-vegetarian option.
  • 0.33 cup heavy cream Offers creaminess to the sauce; coconut cream is a great dairy-free alternative.
  • 1 tablespoon dijon mustard Maintains flavor consistency in the sauce.

Equipment

  • Oven
  • Skillet
  • Food processor
  • Baking Sheet
  • Parchment paper
  • Small saucepan

Method
 

Step-by-Step Instructions for Chicken Wellington
  1. Preheat your oven to 400°F (200°C).
  2. Finely chop the button mushrooms in a food processor until they resemble a coarse paste. Sauté in a skillet with olive oil and butter for 6-8 minutes until browned. Set aside to cool.
  3. Season the chicken breasts with salt and pepper. Sear them in the skillet over medium-high heat for approximately 2 minutes per side until golden brown but not fully cooked.
  4. In the skillet, add minced shallot, garlic, and thyme leaves to the mushrooms. Cook until fragrant and shallots are translucent. Allow to cool.
  5. Roll out the thawed puff pastry sheets into 11-inch squares and cut into four equal squares.
  6. Assemble the Wellingtons by placing a layer of mushroom mixture in the center of each pastry square, topping with seared chicken, and spreading dijon mustard over it. Fold pastry over the filling and seal edges securely.
  7. Brush the assembled Wellingtons with beaten egg and bake for 17-20 minutes until puffed and golden brown with an internal temperature of 165°F.
  8. In a saucepan, melt butter and sauté minced shallot. Add vegetable broth and let it simmer. Stir in heavy cream and dijon mustard. Season to taste.
  9. Serve the Chicken Wellington hot, drizzled with the creamy dijon sauce.

Nutrition

Serving: 1WellingtonCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 650mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze before baking for up to 6 months. Reheat in a preheated oven at 350°F (175°C) for best results.

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