★Ingredients
1 small sweet onion, chopped
4 tablespoons unsalted butter
5 garlic cloves, minced
Salt and pepper, to taste
1 cup mushrooms, finely chopped
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
1/4 cup heavy cream
1/4 cup white wine (optional)
1 egg, beaten (for egg wash)
1/4 cup Dijon mustard
1 package (about 17 oz) puff pastry sheets, thawed
★Instructions
- Prepare the Chicken*
- Season the chicken breasts with salt and pepper on both sides.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Sear the chicken breasts for about 3-4 minutes per side until golden brown. Remove from the skillet and set aside to cool.
- Make the Duxelles (Mushroom Mixture)*
- In the same skillet, melt 2 tablespoons of butter over medium heat.
- Add the chopped sweet onion and cook until translucent, about 4-5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the chopped mushrooms and cook until they release their moisture and become golden brown, about 5-7 minutes.
- Stir in the fresh thyme and white wine (if using), and cook until the liquid has evaporated.
- Stir in the heavy cream and cook until the mixture thickens. Remove from heat and let cool.
- Assemble the Wellington*
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into two rectangles.
- Spread a thin layer of Dijon mustard on each piece of puff pastry.
- Place a chicken breast on each rectangle and top with an even layer of the mushroom mixture.
- Fold the pastry over the chicken, sealing the edges well. You can use a little water or beaten egg to help seal the edges.
- Place the wrapped chicken breasts seam-side down on a baking sheet lined with parchment paper.
- Brush the top of each Wellington with the beaten egg for a golden finish.
Enjoy!