Elevate your dinner table with this sophisticated Chicken Wellington recipe. A twist on the classic Beef Wellington, this dish features tender chicken breasts wrapped in flaky puff pastry, accompanied by a luscious Dijon cream sauce. It’s perfect for a special occasion or when you simply want to impress your guests with a gourmet meal that’s surprisingly easy to make. Let’s dive into this deliciously elegant recipe!
Ingredients
For the Chicken Wellington:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon thyme
- 1/4 cup Dijon mustard
- 4 slices of turkey ham (optional)
- 1 sheet puff pastry, thawed
- 1 egg, beaten
For the Dijon Cream Sauce:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- Salt and pepper, to taste
Directions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Chicken: Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil and butter over medium heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove from the skillet and let them cool slightly.
- Make the Mushroom Filling: In the same skillet, add the chopped onion and garlic, cooking until softened. Add the mushrooms, parsley, and thyme, cooking until the mushrooms have released their moisture and become golden. Remove from heat and allow to cool.
- Assemble the Wellington: Roll out the puff pastry on a floured surface. Spread a thin layer of Dijon mustard on each chicken breast. Place a slice of turkey ham on top of each chicken breast (if using), followed by a portion of the mushroom mixture. Wrap the puff pastry around the chicken, sealing the edges with beaten egg. Brush the entire pastry with the remaining egg.
- Bake: Place the wrapped chicken breasts on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the pastry is golden and the chicken is cooked through.
- Prepare the Dijon Cream Sauce: While the Wellingtons are baking, melt the butter in a small saucepan over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and bring to a simmer. Add the heavy cream and Dijon mustard, stirring until the sauce thickens. Season with salt and pepper to taste.
- Serve: Slice the Chicken Wellington and serve with a generous drizzle of Dijon cream sauce. Enjoy!
How to Prepare
This dish requires careful assembly to ensure the puff pastry is crisp and golden, and the chicken is tender and flavorful. The key is to let the filling cool before wrapping the chicken to prevent the pastry from becoming soggy. The Dijon cream sauce adds a rich, tangy contrast to the savory Wellington, making it a perfect complement to the dish.
Preparation Time
- Prep time: 30 minutes
- Cook time: 30 minutes
- Total time: About 1 hour
Servings
This recipe serves 4 people.
FAQs
- Can I make Chicken Wellington ahead of time? Yes, you can assemble the Chicken Wellington in advance and refrigerate it until you’re ready to bake.
- Can I use different types of mushrooms? Absolutely! Feel free to mix and match your favorite mushrooms for added depth of flavor.
- What should I serve with Chicken Wellington? This dish pairs wonderfully with roasted vegetables, mashed potatoes, or a fresh green salad.
- How do I know when the Chicken Wellington is done? The pastry should be golden brown, and the chicken should reach an internal temperature of 165°F (74°C).
- Can I freeze Chicken Wellington? Yes, you can freeze the assembled Wellingtons before baking. Thaw in the refrigerator overnight and bake as directed.
Enjoy this delicious and elegant Chicken Wellington with Dijon Cream Sauce, perfect for any special occasion!