Description
A delightful Chicken Wellington with savory chicken, sautéed mushrooms, and fresh spinach enveloped in flaky pastry, served with a rich cream sauce.
Ingredients
Scale
- 2 chicken breasts, boneless and skinless
- 1 cup mushrooms, chopped
- 2 cups spinach
- 1 sheet of puff pastry
- 1/2 cup Dijon mustard
- 1/2 cup heavy cream
- 1 egg, beaten
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat your oven to 400°F (200°C).
- Heat olive oil in a skillet over medium heat, then add mushrooms and spinach. Sauté until mushrooms are browned and spinach is wilted.
- Mix Dijon mustard with heavy cream to create a smooth sauce.
- Lay out puff pastry on a floured surface and roll it slightly.
- Place the sautéed mixture in the center, top with chicken breasts, and pour some cream sauce over.
- Fold the pastry over the filling, seal it well, and brush with beaten egg.
- Bake for 25-30 minutes until golden brown and crispy.
- Let it cool slightly before slicing and serving with extra cream sauce.
Notes
Make the filling in advance and assemble before baking. Avoid overstuffing the pastry to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg
Keywords: Chicken Wellington, Puff Pastry, Elegant Dinner