Description

Indulge in the elegant flavors of Chicken Wellington with Dijon Cream Sauce, where tender chicken breasts are enveloped in flaky puff pastry, creating a delightful dish that’s perfect for impressing guests or elevating weeknight dinners. This recipe features a savory mushroom filling complemented by a rich, creamy sauce infused with tangy Dijon mustard. Each bite offers a luxurious experience that’s sure to satisfy.

Ingredients

Scale

4 boneless, skinless chicken breasts
1 sheet puff pastry (thawed)
1 cup finely chopped mushrooms
1/4 cup fresh parsley (chopped)
3 tbsp Dijon mustard
1 cup heavy cream
1/2 cup low-sodium chicken broth
Salt and pepper (to taste)
1 egg (for egg wash)

Instructions

Preheat your oven to 400°F (200°C). Spray a baking dish with nonstick cooking spray and season chicken breasts with salt and pepper.
Sauté chopped mushrooms in a skillet over medium heat until tender. If desired, add minced garlic and cook until fragrant.
Roll out puff pastry on a floured surface. Spread Dijon mustard on each chicken breast, layer with sautéed mushrooms and parsley, then wrap in pastry.
Seal edges tightly and place seam-side down in the baking dish. Brush tops with beaten egg for shine.
Bake for 25-30 minutes or until golden brown and cooked through.
For the sauce, combine heavy cream and chicken broth in a saucepan; stir in Dijon mustard and simmer until slightly thickened.
Serve Wellingtons drizzled with sauce.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 Chicken Wellington (approximately 300g)
Calories: 665
Sugar: 3g
Sodium: 850mg
Fat: 45g
Saturated Fat: 20g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 37g
Cholesterol: 120mg

Keywords: Substitute turkey for chicken for a different flavor profile. Enhance the filling with herbs like thyme or rosemary. Store leftovers in an airtight container for up to three days; reheat in the oven at 350°F.