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Chicken Wellington
Serves 4 |
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Ingredients:
| 2 boneless, skinless chicken breasts |
| Salt, to taste |
| Black pepper, to taste |
| 1 tablespoon olive oil |
| 2 tablespoons butter |
| 2 cloves garlic, minced |
| 1 cup finely chopped mushrooms |
| 2 tablespoons flour |
| 1 cup whole milk |
| 1 teaspoon Dijon mustard |
| 1 sheet puff pastry |
Directions:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Season the chicken breasts with salt and pepper.
- Pour the olive oil into the skillet. Bring to medium heat. Add the chicken and sear for 2-3 minutes per side, until golden. Remove the chicken from the skillet.
- Roll out the puff pastry sheet. Cut in half vertically.
- In the same pan, melt the butter. Add the garlic and mushrooms, saute for 2-3 minutes. Stir in the flour and cook for 1 minute. Then slowly pour in the milk, and whisk until smooth. Add the Dijon mustard, salt, and pepper to the skillet. Simmer and stir until thickened.
- Spoon some of the sauce in the center of each pastry. Place a chicken breast on top of the sauce. Then spoon on more sauce. Fold the pastry over the chicken, sealing the edges.
- Place them seam-side down on the baking sheet. Brush the tops with the egg wash. Make two small slits.
- Place in the oven to bake for 25-30 minutes, until golden. Remove from the oven and serve.
| Main Ingredient: | Chicken Breast |
| Cooking Method: | Stovetop, Bake |
| Course: | Dinner |
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