Gourmet Chicken Wellington with Mushroom Cream Sauce
Indulge your taste buds with this Elegant Gourmet Chicken Wellington, a show-stopping dish that is surprisingly simple to prepare. Packaged in perfectly flaky puff pastry, succulent chicken breasts are enveloped with a savory mixture of sautéed mushrooms, onions, and a luscious cream cheese and Dijon mustard blend. The combination creates a rich flavor that will leave your dinner guests raving about your culinary skills! To save time, consider preparing the sautéed vegetables up to a day in advance and assemble the Wellingtons shortly before baking. Serve this delightful dish drizzled with a homemade mushroom sauce for an added touch of gourmet flair. Perfect for celebrations and special gatherings, this recipe promises an unforgettable dining experience!
N/A
Servings
400
Calories
13
Ingredients
Ingredients
puff pastry
2 sheets (Thawed for about 20 minutes)
boneless skinless chicken breasts
8 small (Uncooked)
butter
2 tablespoons (Unsalted)
oil
2 tablespoons (Vegetable or olive oil)
seasoning salt
to taste
pepper
to taste
large onion
1, finely chopped (Alternatively, use 2 small onions)
fresh minced garlic
1 tablespoon (Optional)
fresh button mushrooms
1/2 lb, sliced (Can increase if desired)
fresh parsley
2 tablespoons, finely chopped
cream cheese
1 package (8 ounces), softened (Can reduce if desired)
Dijon mustard
2 tablespoons
egg
1, slightly beaten
Instructions
1
1. Preheat your oven to 375°F (190°C).
2
2. Season the chicken breasts generously with seasoning salt and pepper on all sides.
3
3. In a large skillet, heat the butter and oil over medium heat until melted and bubbling.
4
4. Add the chicken breasts to the skillet and brown them for about 3-4 minutes on each side until they are golden brown and almost cooked through. Transfer the browned chicken to a plate and set aside.
5
5. In the same skillet, add the finely chopped onions, minced garlic (if using), and sliced mushrooms. Sauté for about 5-7 minutes until the mushrooms are browned and the onions are soft, stirring frequently.
6
6. Stir in the finely chopped parsley, then remove the skillet from heat and allow the mixture to cool slightly.
7
7. On a lightly floured surface, roll out each puff pastry sheet to a square measuring approximately 14 inches. Cut each sheet into four even squares (you should have 8 squares total).
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8. Place a chicken breast in the center of each puff pastry square.
9
9. In a small bowl, mix the softened cream cheese with the Dijon mustard until well combined, then spread a generous layer over each chicken breast.
10
10. Top the cream cheese mixture with about 2-3 tablespoons of the mushroom-onion mixture.
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11. Brush the edges of each pastry square with a little water.
12
12. Carefully wrap the pastry around the chicken breast, pinching the edges together to seal tightly. Place each wrapped Wellington seam-side down on a greased baking sheet.
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13. Brush the tops of the pastries with the beaten egg for a beautiful golden finish.
14
14. Bake for approximately 20 minutes, or until the puff pastry is puffed and golden brown.
15
15. For the ultimate finishing touch, serve the Chicken Wellington drizzled with a rich mushroom sauce or on the side of the plate. Enjoy your exquisite meal!
Nutrition Information
22.5g
Fat
30g
Carbs
27.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Chicken Wellington with Mushroom Cream Sauce?
It is an elegant dish consisting of succulent chicken breasts topped with a savory mushroom, onion, and cream cheese mixture, all wrapped in a flaky puff pastry and baked until golden.
How many servings does this recipe provide?
This recipe makes 8 individual Wellingtons, which serves 8 people.
What temperature should I set the oven to?
Preheat your oven to 375°F (190°C) before baking the Wellingtons.
How do I prepare the puff pastry?
You should thaw 2 sheets of puff pastry for about 20 minutes before rolling them out into 14-inch squares.
What type of chicken is best for this recipe?
The recipe calls for 8 small boneless, skinless chicken breasts.
Do I need to cook the chicken before wrapping it in pastry?
Yes, you should brown the seasoned chicken breasts in a skillet for 3-4 minutes on each side until they are golden brown and almost cooked through.
What ingredients are in the vegetable filling?
The filling includes finely chopped onions, sliced fresh button mushrooms, minced garlic, and fresh parsley sautéed in butter and oil.
How is the cream cheese mixture prepared?
Mix 8 ounces of softened cream cheese with 2 tablespoons of Dijon mustard until well combined.
Can I prepare any part of this recipe in advance?
Yes, you can sauté the vegetables up to a day in advance and store them in the refrigerator until you are ready to assemble the Wellingtons.
How do I assemble the individual Wellingtons?
Place a chicken breast on a pastry square, spread it with the cream cheese mixture, top with the mushroom mixture, and seal the pastry edges with water.
What is the purpose of the egg wash?
Brushing the tops of the pastries with a slightly beaten egg ensures a beautiful golden and shiny finish after baking.
How long do the Wellingtons need to bake?
Bake them for approximately 20 minutes until the puff pastry is puffed and golden brown.
What are the nutritional facts for one serving?
Each serving contains approximately 400 calories, 22.5g of fat, 30g of carbohydrates, and 27.5g of protein.
Can I use a different type of mushroom?
Yes, while fresh button mushrooms are suggested, you can use other varieties or increase the amount based on your preference.
What should I serve with Chicken Wellington?
It is best served drizzled with a rich mushroom cream sauce on top or on the side.
Is the garlic required for this recipe?
No, the fresh minced garlic is optional and can be omitted if desired.
How many pastry squares do I need?
You should have a total of 8 squares, made by cutting each of the two 14-inch rolled-out sheets into four even pieces.
What is the best way to seal the pastry?
Brush the edges of the pastry square with water and pinch them together tightly to ensure the filling stays inside during baking.
How should I place the Wellingtons on the baking sheet?
Place each wrapped Wellington seam-side down on a greased baking sheet to prevent it from opening while baking.
Can I reduce the amount of cream cheese?
Yes, you can reduce the 8-ounce package of cream cheese if you prefer a lighter filling.
What kind of butter should I use?
Unsalted butter is recommended for sautéing the chicken and vegetables.
What kind of oil is best for browning the chicken?
You can use either vegetable oil or olive oil.
How finely should the onions be chopped?
The onions should be finely chopped to ensure they blend well with the mushroom mixture.
What gives the dish its gourmet flair?
The combination of flaky puff pastry, a Dijon-cream cheese layer, and a rich mushroom sauce creates a sophisticated dining experience.
Is this recipe suitable for special occasions?
Yes, its elegant presentation and rich flavors make it perfect for celebrations and special dinner guests.
What is the texture of the finished dish?
The exterior is light and flaky, while the interior is succulent and creamy.
Can I use frozen mushrooms?
Fresh mushrooms are recommended for the best texture and flavor, though frozen could be used if thoroughly drained.
What should I do if the pastry browns too quickly?
If the pastry is golden before the 20 minutes are up, you can lightly tent it with foil, though 20 minutes is usually the standard timing.
How do I know the chicken is safe to eat?
By browning the chicken first and then baking it for 20 minutes inside the pastry, it should reach the safe internal temperature for poultry.
Can I swap the Dijon mustard for something else?
Dijon provides a specific tangy flavor, but you could try a whole grain mustard for a different texture.