Description
Zesty Chicken Wellington with Dijon Cream Sauce is a show-stopping dish combining tender chicken, earthy mushrooms, and vibrant spinach, all wrapped in flaky puff pastry. Topped with a creamy, tangy Dijon sauce, this recipe is perfect for impressing guests or enjoying at a cozy family dinner. With its elegant presentation and delicious flavors, this Wellington will elevate your next meal into an unforgettable culinary experience.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 sheet puff pastry (thawed)
- 2 cups fresh spinach (sautéed)
- 1 cup cremini mushrooms (chopped)
- 3 tbsp Dijon mustard
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 tbsp lemon juice
- Salt and pepper to taste
- 1 egg (for egg wash)
Instructions
- 1. Preheat oven to 400°F (200°C) and prepare a baking sheet with nonstick spray.
- 2. Season chicken breasts with salt and pepper. In a skillet, heat olive oil over medium heat; sauté chopped mushrooms until browned, then add spinach until wilted. Remove from heat.
- 3. Mix sautéed vegetables with Dijon mustard, spreading evenly over each chicken breast. Roll each breast tightly in puff pastry and place seam-side down on the baking sheet. Brush with an egg wash.
- 4. Bake for 25-30 minutes or until golden brown.
- 5. For the sauce, combine heavy cream, chicken broth, lemon juice, and extra mustard in a saucepan over medium heat until thickened. Serve with Wellingtons.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 465
- Sugar: 2g
- Sodium: 720mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 90mg