Description
Fresh Chicken Wellington with Dijon Cream Sauce is a delightful dish that seamlessly blends tender chicken, earthy mushrooms, and flaky puff pastry, all drizzled with a creamy Dijon sauce. This recipe is perfect for special occasions or cozy family dinners, offering an impressive presentation and irresistible flavors sure to please everyone at the table.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup chopped cremini mushrooms
- 1 cup chopped shiitake mushrooms
- 2 sheets puff pastry (thawed)
- 2 shallots (finely diced)
- 4 tbsp Dijon mustard
- 1 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, melt butter and sauté shallots until translucent. Add mushrooms and cook until browned and moisture evaporates.
- Season chicken breasts with salt and pepper, then sear them in the same skillet until golden brown on both sides but not fully cooked.
- Roll out puff pastry on a floured surface. Place sautéed mushrooms in the center, followed by seared chicken topped with Dijon mustard. Wrap the pastry around the filling securely.
- Brush wrapped Wellingtons with an egg wash made from beaten egg mixed with water. Place seam side down on the baking sheet and bake for 25-30 minutes until golden brown.
- Meanwhile, prepare the Dijon cream sauce by melting butter in a saucepan, stirring in flour to create a roux. Gradually whisk in heavy cream until thickened, then mix in Dijon mustard and season to taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 560mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 100mg