Description
A delightful Chicken Wellington with layered flavors of chicken, sautéed mushrooms, and fresh spinach wrapped in flaky puff pastry, served with a tangy Dijon cream sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 package (14 oz) puff pastry sheets, thawed
- 2 cups baby spinach
- 1 cup cremini mushrooms, finely chopped
- 3 tbsp Dijon mustard
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 tbsp fresh thyme or parsley
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sauté the chopped mushrooms in olive oil over medium heat until browned.
- Add spinach to the mushrooms until wilted; season with salt and pepper. Let cool.
- Season the chicken breasts with salt, pepper, and Dijon mustard on both sides.
- Roll out the puff pastry on a floured surface.
- Place the cooled mushroom-spinach mixture in the center of the pastry.
- Top with chicken breasts.
- Fold the pastry edges over to seal the filling inside.
- Brush the assembled Wellingtons with egg wash for a golden finish.
- Bake for 30-35 minutes until golden brown.
- Combine heavy cream and chicken broth in a saucepan over medium heat.
- Stir in Dijon and fresh herbs until slightly thickened.
- Drizzle the sauce over sliced Wellingtons before serving.
Notes
To enhance flavor, consider adding garlic or onion to the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg