Delicious Chicken Wellington


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


  • 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.


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