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Irresistible Chicken Wellington with Dijon Cream Sauce Recipe

Irresistible Chicken Wellington with Dijon Cream Sauce Recipe
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A show-stopping chicken wellington recipe with a rich mushroom duxelles and a tangy dijon cream sauce, all wrapped in flaky puff pastry.

Ingredients

  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 8 ounces cremini mushrooms, finely chopped
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 4 ounces cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh thyme leaves
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten (for egg wash)
  • For the Dijon Cream Sauce:
  • 1 tablespoon unsalted butter
  • 1 shallot, minced
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper

Instructions

  1. Season chicken breasts with salt and pepper. Sear in olive oil over medium-high heat for 2 minutes per side. Set aside.
  2. In the same pan, cook mushrooms and shallots for 5-7 minutes until browned. Add garlic and cook 1 minute. Deglaze with white wine, cooking until evaporated.
  3. Let mushroom mixture cool, then stir in cream cheese, Parmesan, and thyme.
  4. Roll out puff pastry into a 12×12 inch square. Cut into 4 squares.
  5. Spread mushroom mixture onto each pastry square. Place a chicken breast on top and wrap pastry around it, sealing seams.
  6. Place seam-side down on a parchment-lined baking sheet. Brush with egg wash.
  7. Bake at 400 degrees F for 20-25 minutes until golden and chicken reaches 165 degrees F.
  8. For sauce, melt butter and cook shallot for 2 minutes. Add wine and reduce by half. Whisk in cream, mustards, salt, and pepper. Simmer for 2-3 minutes.
  9. Let wellingtons rest for 5 minutes. Serve with sauce drizzled on top.

Notes

For a gluten-free version, use gluten-free puff pastry. The mushroom duxelles can be made up to 2 days in advance.

Find it online: https://www.cookingbyness.blog/irresistible-chicken-wellington-with-dijon-cream-sauce-recipe/