Amazing Chicken Wellington with Dijon Cream Sauce Delight
My recipe for Amazing Chicken Wellington is an elegant, crowd-pleasing dinner. I wrap tender chicken in prosciutto and puff pastry, then serve it with a rich, dreamy Dijon cream sauce.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Yield: 4 servings
- Category: Dinner
- Method: Oven, Stovetop
- Cuisine: French-Inspired
Ingredients
4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
Salt and freshly ground black pepper
1 tablespoon olive oil
8 thin slices of prosciutto
2 tablespoons Dijon mustard
1 sheet (about 8 oz) frozen puff pastry, thawed
1 egg, beaten with 1 teaspoon water (egg wash)
2 tablespoons unsalted butter
1 large shallot, finely minced
2 cloves garlic, minced
1 cup heavy cream
2 tablespoons whole grain Dijon mustard
1 tablespoon chopped fresh parsley
Instructions
Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden. Set aside to cool.
Lay out two slices of prosciutto for each chicken breast. Spread Dijon mustard on each chicken piece, then wrap tightly with the prosciutto.
Roll puff pastry out slightly and cut into 4 squares. Place a prosciutto-wrapped chicken breast in the center of each.
Brush pastry edges with egg wash. Fold edges over the chicken to seal, then flip seam-side down onto a parchment-lined baking sheet.
Brush tops with egg wash and score lightly with a knife. Bake at 400°F (200°C) for 25-30 minutes until pastry is golden brown.
For the sauce, melt butter in the same skillet over medium heat. Cook shallot until soft (3 min), add garlic (30 sec).
Pour in heavy cream and simmer for 5 minutes to thicken slightly. Remove from heat, whisk in whole grain mustard and parsley. Season with salt and pepper.
Let Wellingtons rest for 5 minutes before serving. Spoon warm Dijon cream sauce over the top.
Notes
Ensure the seared chicken is completely cool before wrapping to prevent a soggy pastry bottom. For a make-ahead option, assemble the Wellingtons, cover, and refrigerate for up to 4 hours before baking. The sauce is best made fresh but can be gently reheated.