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Chicken Wellington
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Prep Time:
45 minutes
Cook Time:
33 minutes
Total Time:
78 minutes
Impress with creamy Chicken Wellingtons, stuffed with mushrooms and parsley.
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
  • 0.5 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
Instructions:
  • In a large skillet over medium heat, warm olive oil and butter. Season chicken breasts with salt and black pepper. Sear chicken until golden and nearly done, around 4 minutes on each side. Remove to a plate.
  • Sauté onions, mushrooms, and garlic in a skillet until mushrooms release their liquid and onions are soft, approximately 5 minutes. Add parsley and mix well.
  • Preheat the oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
  • On a floured surface, roll out the puff pastry sheets into 14-inch squares. Divide each sheet into 4 equal squares and center a chicken breast on each square.
  • In a small bowl, mix cream cheese and Dijon mustard. Spread a layer of the cream cheese mixture on each chicken breast. Top with 2 tablespoons of the mushroom mixture. Wrap each chicken breast with a puff pastry square, ensuring a tight seal. Place them seam-side down on a baking sheet and brush the tops with beaten egg.
  • Bake in the preheated oven for about 20 minutes until beautifully puffed and golden brown. Slice in half before serving.

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