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Irresistible Chicken Wellington with Dijon Cream Sauce Recipe

Irresistible Chicken Wellington with
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Irresistible Chicken Wellington with Dijon Cream Sauce is a delicious and easy-to-follow recipe that combines chicken and mushrooms wrapped in flaky pastry.

Ingredients

Scale
  • 2 large chicken breasts
  • 1 sheet puff pastry (thawed)
  • 1 tablespoon olive oil
  • 1 cup mushrooms, finely chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon thyme
  • Salt and pepper, to taste
  • 1 egg (for egg wash)
  • ½ cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice

Instructions

  1. Creating the Irresistible Chicken Wellington with Dijon Cream Sauce is a straightforward process. Follow these steps for a delicious result:
  2. Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
  3. Cook Chicken: Heat olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper, then sear for 4-5 minutes on each side until golden brown. Remove from skillet and let cool.
  4. Sauté Vegetables: In the same skillet, add chopped onions and garlic. Sauté until softened, then add mushrooms and cook until the moisture evaporates. Add parsley and thyme, season with salt and pepper. Remove from heat and let cool.
  5. On a lightly floured surface, roll out the puff pastry to fit around the chicken. It should be large enough to wrap completely.
  6. Place the cooled mushroom mixture in the center of the pastry. Top with the chicken breast. Fold the pastry over the chicken, sealing the edges well to avoid leaks.
  7. Beat the egg in a small bowl and brush it over the pastry for a golden finish.
  8. Place the wrapped chicken on the prepared tray and bake for 25-30 minutes, or until the pastry is golden brown and crisp.
  9. While the Wellington bakes, combine heavy cream, Dijon mustard, and lemon juice in a small saucepan. Heat gently, stirring until slightly thickened. Season with salt and pepper to taste.
  10. Once baked, remove from the oven and allow it to cool for about 10 minutes before slicing.
  11. Place the sliced Chicken Wellington onto plates and drizzle with the Dijon cream sauce.

Notes

  • Allow the Chicken Wellington to rest before slicing for easier serving.
  • Serve with a side salad for a complete meal.

Nutrition

Find it online: https://yummywords.com/irresistible-chicken-wellington-with/

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