Description
This Chicken Wellington recipe features tender chicken breasts coated in Dijon mustard and a flavorful mushroom duxelles, all wrapped in flaky puff pastry. A delicious and elegant dish perfect for a special dinner.
Ingredients
Scale
Chicken & Seasoning:
- 4 boneless skinless chicken breasts (about 6 ounces each)
- Salt and freshly ground black pepper to taste
- 1 tablespoon Dijon mustard
Mushroom Duxelles:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms (white or cremini), finely chopped
- 1 teaspoon thyme leaves (fresh or dried)
- 2 tablespoons dry white wine or chicken broth
- 2 tablespoons cream cheese or pâté
- 2 tablespoons fresh parsley, chopped
Puff Pastry & Finishing:
- 1 sheet puff pastry, thawed
- 1 egg, beaten with 1 tablespoon water (for egg wash)
Instructions
- Prepare the Chicken: Season the chicken breasts with salt, pepper, and Dijon mustard. Set aside.
- Make the Mushroom Duxelles: In a skillet, heat olive oil and butter. Sauté onion, garlic, and mushrooms until softened. Add thyme, wine or broth, cream cheese or pâté, and parsley. Cook until thickened. Remove from heat.
- Assemble the Wellingtons: Roll out puff pastry and cut into rectangles. Place a spoonful of duxelles on each pastry piece, then top with a chicken breast. Wrap the pastry around the chicken, sealing the edges. Brush with egg wash.
- Bake: Place the Wellingtons on a baking sheet and bake in a preheated oven until golden brown and chicken is cooked through.
- Serve: Slice and serve hot, garnished with additional parsley if desired.
Notes
- You can customize the duxelles by adding different herbs or cheeses for extra flavor.
- Make sure the puff pastry is thawed but still cold for easier handling.
Nutrition
- Serving Size: 1 Wellington
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 90 mg