Discover a delicious Chicken Wellington recipe featuring rich Dijon cream sauce. Perfect for impressing guests with a unique culinary twist.
Ingredients
Scale
2 large boneless and skinless chicken breasts
1 sheet of thawed puff pastry
1 cup finely chopped mushrooms
2 minced shallots
2 minced cloves of garlic
1/4 cup Dijon mustard
1/2 cup heavy cream
1 egg yolk for egg wash
Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C). Season chicken breasts with salt and pepper. Sear chicken in a hot skillet for about 5 minutes on each side until golden brown. Remove from heat and let rest.
In the same skillet, add a tablespoon of oil if needed. Sauté shallots and garlic for 2 minutes. Add chopped mushrooms and cook until dark (about 8-10 minutes). Season with salt and pepper and let cool.
Roll out puff pastry on a floured surface. Spread a layer of Dijon mustard in the center followed by the cooled mushroom mixture. Place chicken on top. Fold pastry over chicken and seal edges. Brush with egg yolk.
Transfer wrapped Wellington to a baking dish lined with parchment paper. Bake for about 25-30 minutes until pastry is golden brown. Interior temperature should reach 165°F (74°C).
For the Dijon cream sauce, combine heavy cream and remaining Dijon mustard in a saucepan. Whisk over medium heat until slightly thickened (about 5 minutes). Taste and adjust seasoning.
Let the Wellington rest for 10 minutes before slicing. Drizzle with Dijon cream sauce when serving.
Notes
Elevate a classic Chicken Wellington with a tangy Dijon cream sauce, combining tender chicken and flaky pastry for a gourmet experience.
