Description
This elegant dish features tender pieces of chicken and sautéed mushrooms enveloped in a rich, creamy sauce, all encased within a golden, flaky puff pastry. Baked until perfectly crisp, each portion is served alongside a velvety Dijon cream sauce, offering a harmonious blend of savory flavors and luxurious textures.
Ingredients
Scale
- **For the Chicken Filling:**
- 2 boneless, skinless chicken breasts (about 1 lb), diced
- 1 tablespoon olive oil
- 1/2 cup finely chopped cremini mushrooms
- 1/4 cup finely chopped shallot
- 1 clove garlic, minced
- 1/4 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons cream cheese, softened
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- **For the Wellington:**
- 1 sheet (14 oz) frozen puff pastry, thawed
- 1 large egg, beaten (for egg wash)
- **For the Dijon Cream Sauce:**
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- **Prepare the Chicken Filling:** Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add mushrooms and shallot to the skillet, sauté until softened, about 3-5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Stir in chicken broth, heavy cream, and softened cream cheese. Bring to a gentle simmer, stirring until cream cheese is melted and the sauce is smooth. Return cooked chicken to the skillet. Stir in fresh thyme, salt, and pepper. Remove from heat and let cool slightly.
- **Assemble the Wellingtons:** Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, unfold the thawed puff pastry. Cut the pastry into two equal rectangles.
- Divide the chicken filling evenly between the two pastry rectangles, placing it in the center of each.
- Fold one long side of the pastry over the filling, then fold the other long side to meet it, overlapping slightly. Pinch the seams firmly to seal. Pinch the ends to seal as well.
- Carefully transfer the Wellingtons, seam-side down, to the prepared baking sheet.
- Brush the tops and sides of the pastry with the beaten egg wash.
- Bake for 25-30 minutes, or until the pastry is golden brown and puffed.
- **Prepare the Dijon Cream Sauce:** While Wellingtons are baking, melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to form a roux.
- Gradually whisk in chicken broth until smooth. Bring to a simmer, then whisk in heavy cream and Dijon mustard. Cook, stirring occasionally, until the sauce thickens to your desired consistency, about 5-7 minutes. Season with salt and pepper to taste.
- **Serve:** Let the Chicken Wellingtons rest for a few minutes before slicing. Serve warm with the Dijon Cream Sauce.
Notes
Ensure puff pastry is fully thawed but still cold for best handling.
Do not overfill the pastry, as it may burst during baking.
For an extra golden crust, brush with egg wash twice.
The chicken filling can be prepared a day in advance and refrigerated.
Adjust Dijon mustard in the sauce to your preference for tanginess.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 750 kcal
- Fat: 45 g
- Carbohydrates: 40 g
- Protein: 45 g