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Decadent Chicken Wellington with Dijon Cream Sauce

  • Author: Ava
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Description

This Chicken Wellington with Dijon Cream Sauce is a showstopper that combines tender chicken breast with savory mushroom duxelles, all wrapped in flaky puff pastry. The rich Dijon cream sauce elevates the dish, making it perfect for special occasions or a delightful treat.

Ingredients

Scale
  • Boneless, skinless chicken breasts, about 6-8 ounces each
  • Store-bought, all-butter puff pastry
  • Cremini or white button mushrooms, finely chopped
  • Shallots, finely chopped
  • Garlic, minced
  • Fresh thyme, chopped
  • Fresh parsley, chopped
  • Non-alcoholic white cooking beverage or chicken broth
  • Thinly sliced ham or beef pastrami
  • Heavy cream
  • Dijon mustard
  • Fresh tarragon, chopped
  • Chives, chopped
  • Salt
  • Black pepper
  • Olive oil
  • Butter
  • 1 beaten egg
  • 1 tablespoon water or milk

Instructions

  1. Pat your chicken breasts dry with paper towels. Place each breast between two pieces of plastic wrap. Using a meat mallet or a heavy rolling pin, pound them to an even 1/2-inch thickness.
  2. Season both sides of the chicken generously with salt and black pepper.
  3. In a large skillet, heat a tablespoon of olive oil over medium-high heat. Sear the chicken breasts for 1-2 minutes per side, just until lightly golden. Transfer to a plate and let cool completely.
  4. In the same skillet, add a little more olive oil or a knob of butter. Sauté the finely chopped shallots over medium heat until softened, about 2-3 minutes. Add the minced garlic and cook for another minute until fragrant.
  5. Add the finely chopped mushrooms to the skillet. Cook, stirring occasionally, until all the liquid has evaporated and the mushrooms are dry and lightly browned, about 10-15 minutes.
  6. Pour in about 2 tablespoons of non-alcoholic white cooking beverage or chicken broth, scraping up any browned bits from the bottom of the pan. Cook until the liquid has evaporated.
  7. Stir in the fresh thyme and parsley. Season with salt and pepper to taste. Transfer the duxelles to a bowl and let it cool completely.
  8. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  9. On a lightly floured surface, carefully unroll one sheet of thawed puff pastry.
  10. Lay out 2-3 slices of thinly sliced ham (or beef pastrami) on the puff pastry, overlapping slightly.
  11. Spread about 2-3 tablespoons of the cooled mushroom duxelles evenly over the ham.
  12. Place one seared chicken breast on top of the duxelles.
  13. Carefully bring the edges of the puff pastry up and over the chicken, encasing it completely. Trim any excess pastry, leaving enough to create a good seal.
  14. Gently press the seams together to seal. Place the seam-side down on the prepared baking sheet. Repeat for the remaining chicken breasts.
  15. In a small bowl, whisk together the egg and water/milk for the egg wash. Brush the top and sides of each assembled Wellington generously with the egg wash.
  16. Bake for 25-30 minutes, or until the puff pastry is puffed, golden brown, and flaky, and the internal temperature of the chicken reaches 165°F (74°C).
  17. Once baked, remove the Wellingtons from the oven and let them rest on the baking sheet for at least 5-10 minutes before slicing.
  18. In a small saucepan, melt a tablespoon of butter over medium heat. Sauté the minced shallots until softened, about 2 minutes. Add the minced garlic and cook for another minute.
  19. Pour in about 1/4 cup of non-alcoholic white cooking beverage or chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer and reduce by half.
  20. Stir in the heavy cream and Dijon mustard. Bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until the sauce slightly thickens.
  21. Remove from heat and stir in the fresh tarragon and chives. Season with salt and pepper to taste.
  22. Slice each Chicken Wellington into thick pieces and serve immediately with a generous drizzle of the warm Dijon Cream Sauce.
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Category: Dinner
  • Method: Baking
  • Cuisine: French

Nutrition

  • Serving Size: 1 piece
  • Calories: 550
  • Sugar: 3 g
  • Sodium: 800 mg
  • Fat: 35 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Protein: 30 g
  • Cholesterol: 120 mg

Keywords: Keep puff pastry cold for easier handling. Ensure the mushroom duxelles is dry to prevent soggy pastry. Don't overcook the chicken during searing, as it will finish cooking inside the pastry.

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Find it online: https://bakepeek.com/decadent-chicken-wellington-with-dijon-cream-sauce/