Chicken Wellington

Chicken Wellington

Ingredients:

2

 

boneless chicken breast halves

2

Tablespoon

Butter

Cup

Sweet onion, diced

4

Ounce

Mushrooms, coarsely chopped

2

 

Garlic cloves, chopped finely

2

Tablespoon

Parsley

4

Ounces

Cream cheese

1

Tablespoon

Dijon mustard

Teaspoon

Sage

Teaspoon

Salt

Teaspoon

Pepper

1

 

Large egg, beaten with 1 teaspoon water for egg wash

Directions:

Let puff pastry thaw while you make the filling. Preheat oven to 400 F.

Melt butter in a heavy skillet over medium heat. Add onions, mushrooms, garlic, and salt and pepper to taste. Saute until sweet onions are translucent and the mushroom liquid has evaporated. Set aside to cool to room temperature.

Mix cream cheese, Dijon mustard, thyme, and sage until combined. Set aside.

Roll out thawed puff pastry on a lightly floured surface into a 14-inch square. (Rolling between two sheets of plastic wrap makes easy work of this task.) Cut the square into 4 equal 7-inch squares.

Cut Chicken breasts into 4 pieces. To assemble, divide cream cheese mixture equally amongst the squares, then top with mushroom mixture, and chicken breasts. Brush edges of the puff pastry squares with egg wash. Bring corners of the pastry square to the center, sealing all edges to contain the filling. Place seam-side down on an ungreased baking sheet and brush with egg wash.

Bake chicken Wellington bundles for 35 minutes until golden brown.

 

Yields

4 servings

 

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