Description
A comforting and elegant Chicken Wellington featuring succulent chicken, earthy mushrooms, and fresh spinach, all enveloped in a flaky puff pastry and drizzled with a tangy Dijon cream sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 package (14 oz) puff pastry sheets, thawed
- 2 cups baby spinach
- 1 cup cremini mushrooms, finely chopped
- 3 tbsp Dijon mustard
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 tbsp fresh thyme or parsley
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Add a splash of olive oil to a skillet over medium heat and sauté the chopped mushrooms until golden brown, about 5 minutes. Add spinach and sauté until just wilted.
- Season the chicken breasts with salt, pepper, and a layer of Dijon mustard.
- Roll out the thawed puff pastry on a floured surface until 1/8 inch thick.
- Spoon the cooled mushroom-spinach mixture into the center of the pastry, then place the chicken on top.
- Fold the pastry edges over the chicken, sealing the filling inside. Brush with egg wash.
- Bake for 30-35 minutes, until the pastry is golden brown.
- Combine heavy cream and chicken broth in a saucepan over medium heat, stirring until thick. Stir in remaining Dijon mustard and herbs.
- Slice the Wellingtons and drizzle with the sauce before serving.
Notes
Make ahead by preparing the mushroom-spinach mixture a day before. Ensure to cool the vegetables before assembly to prevent soggy pastry.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 450mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Chicken Wellington, Dijon Cream Sauce, Comfort Food, Puff Pastry, Gourmet Meal