Irresistible Chicken Wellington: 1 Ultimate Tempting Bake
A rich and comforting chicken wellington wrapped in flaky pastry and served with a smooth Dijon cream sauce.
Ingredients
2 large boneless, skinless chicken breasts
1 sheet puff pastry, thawed
1 cup finely chopped mushrooms
1 small shallot, finely chopped
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons Dijon mustard
1 egg, beaten
1/2 cup heavy cream
1/4 cup chicken broth
1 teaspoon lemon juice
Instructions
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Cook mushrooms, shallots, butter, and oil until dry.
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Add garlic, thyme, salt, and pepper; cool mixture.
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Sear chicken briefly on both sides.
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Brush chicken with Dijon and top with mushroom mixture.
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Wrap in puff pastry and seal edges.
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Brush with egg wash and bake at 400°F for 25–30 minutes.
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Simmer broth, Dijon, and cream for sauce; add lemon juice.
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Rest chicken, slice, and serve with sauce.
Notes
Cool filling before wrapping to avoid soggy pastry. Do not overcook chicken.