Chicken Wellington
Chicken Wellington combines tender chicken, rich mushrooms, and flaky pastry into a delightful dish, perfect for special occasions or family dinners.
Ingredients
Main Ingredients
- 2 large chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- 8 ounces mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon Dijon mustard
- to taste Salt and black pepper
- 1 package puff pastry, thawed
- 1 each egg, beaten (for egg wash)
- ¼ cup fresh parsley, chopped
- 1 small shallot, minced optional
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Prepare a baking tray by lining it with parchment paper.
- In a skillet over medium heat, warm the olive oil. Add the garlic and shallot, cooking until soft and fragrant, about 2 minutes.
- Stir in the chopped mushrooms and thyme, seasoning with salt and black pepper. Cook for about 5-7 minutes until the mushrooms release their moisture and begin to brown. Remove from heat and let the mixture cool.
- Season the chicken breasts with salt and pepper. In the same skillet, sear the chicken for about 3-4 minutes on each side, or until golden brown. Remove from heat and let cool.
- Once the mushroom mixture is cool, mix in the Dijon mustard and fresh parsley. Place the mixture in the center of the puff pastry sheet.
- Lay the chicken breasts on top of the mushroom mixture. Fold the edges of the pastry over the chicken to create a sealed package. Trim excess pastry if needed, and pinch to seal tightly.
- Place the wrapped chicken on the prepared baking tray, seam-side down. Brush the top of the pastry with the beaten egg.
Cooking
- Bake in the preheated oven for 25-30 minutes or until golden brown and the pastry is puffed. The internal temperature of the chicken should reach 165°F (74°C).
- Remove from the oven and let it rest for 10 minutes before slicing.
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Notes
Work quickly with puff pastry to maintain its flakiness. Consider adding spinach or kale for extra nutrients, or swap chicken with turkey for variation.