This Chicken Wellington with Dijon Cream Sauce makes a fantastic holiday meal that is also really affordable. With flaky puff pastry, a simple duxelle of mushrooms and shallots, and a creamy dijon sauce, it is the perfect dinner for company.
Chicken Breasts | Puff Pastry Mushrooms | Shallots | Oil Broth | Garlic | Butter | Egg Dijon Mustard | Thyme Heavy Cream | Salt | Pepper
Sear the Chicken and Make Duxelle Slice chicken in half, then sear, till golden brown. Pulse the mushrooms till very small, add oil and butter to the same pan. Cook mushrooms, shallot and garlic, stirring till softened.
Prepare Puff Pastry Flour and roll to about an 11 inch square. Cut into 4 equal pieces and set on a baking sheet. Layer with mushroom mixture, chicken and dijon. Cover with two pastry squares and crimp the edges around all sides, sealing it tightly.
Refrigerate and Bake Chill, uncovered, no longer than 45 minutes. Brush with beaten egg and bake until golden and chicken registers at least 165°F. Remove from oven and plate promptly.
ENJOY!
Serve with Dijon sauce and one of your favorite sides.
One of my favorite recipes of yours. Turned out great and was easy.