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Chicken Wellington Recipe

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Chicken Wellington Recipe

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    Directions

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    Ingredients :

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 8 small boneless, skinless chicken breasts
  • salt and ground black pepper to taste
  • 1 large onion, finely chopped
  • ½ pound baby bella mushrooms, sliced, or more to taste
  • 1 tablespoon minced garlic
  • 2 tablespoons chopped fresh parsley
  • 2 sheets frozen puff pastry, thawed
  • 1 (8 ounce) package cream cheese, softened
  • 2 tablespoons Dijon mustard
  • egg, slightly beaten
  • Methods :

  • Step 1

    Heat olive oil and butter in a large skillet over medium heat. Season chicken breasts with salt and black pepper. Cook chicken in the hot oil until golden and almost cooked through, about 4 minutes per side. Transfer to a plate.

  • Step 2

    Place onion, mushrooms, and garlic in the same skillet; cook and stir until mushrooms lose their moisture and onions are tender, about 5 minutes. Stir in parsley.

  • Step 3

    Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

  • Step 4

    Roll out each puff pastry sheet into a 14-inch square on a floured work surface. Cut each sheet into 4 equal squares. Place a chicken breast in the center of each square.

  • Step 5

    Combine cream cheese and Dijon mustard in a small bowl. Spread some of the cream cheese mixture over each chicken breast. Top each with 2 tablespoons of the mushroom mixture. Brush the edges of each square with water and wrap around the chicken. Place seam-side down on a baking sheet. Brush the tops with the beaten egg.

  • Step 6

    Bake in the preheated oven until puffed and golden brown, about 20 minutes. Remove from oven and slice in half before serving.

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