Chicken Wellington

Chicken Wellington

Chicken Wellington


Makes 6 servings


6 large boneless skinless chicken breasts (about 6 ounces each)
3/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/4 cup butter or margarine, divided
12 ounces button or crimini mushrooms, finely chopped
1/2 cup finely chopped shallots or onion
2 tablespoons port wine or cognac
1 tablespoon fresh thyme or 1 teaspoon dried thyme, crushed
1 package (17-1/4 ounces) frozen puff pastry, thawed
1 egg, separated
1 tablespoon Dijon mustard
1 teaspoon milk


  1. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Melt 2 tablespoons butter in large skillet over medium heat. Brown chicken breasts in batches 6 minutes, turning once. Transfer to plate.
  2. Melt remaining 2 tablespoons butter in skillet over medium heat. Add mushrooms and shallots. Cook and stir 5 minutes or until mushrooms release their liquid. Add wine, thyme, remaining 1/2 teaspoon salt and 1/8 teaspoon pepper; simmer , stirring often. Cool.
  3. Roll out each pastry sheet to 15X12-inch rectangle. Cut each into 3 (12X5-inch) rectangles. Cut small amount of pastry from corners into decorative shapes; set aside. Brush beaten egg white over pastry rectangles. Place 1 cooled chicken breast on one side of each pastry rectangle. Spread 1/2 teaspoon mustard over each chicken breast, then spread with 1/4 cup mushroom mixture. Fold pastry over chicken; press edges to seal. Place on ungreased baking sheet; top with pastry shapes. Whisk egg yolk and milk in small bowl; brush over pastry. Cover loosely with plastic wrap. Refrigerate until cold, 1 to 4 hours.
  4. Preheat oven to 400°F. Bake chicken 25 to 30 minutes or until chicken is 170°F pastry is deep golden brown.

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