Description
Golden Chicken Wellington with Velvety Dijon Cream delights your taste buds with flaky, buttery pastry wrapped around juicy chicken and finished with a silky Dijon cream sauce.
Ingredients
Scale
- 2 Boneless skinless chicken breasts
- 2 Puff pastry sheets
- 2 tbsp Dijon mustard
- 1 cup Heavy cream
- 1 cup Mushrooms (finely chopped)
- 2 cloves Garlic (minced)
- 1 tsp Fresh thyme
- 1 Egg (for egg wash)
- 2 tbsp Butter
- Salt & black pepper to taste
Instructions
- Sauté chopped mushrooms in butter with garlic and thyme until moisture evaporates; cool completely.
- Season chicken breasts with salt and pepper, then sear quickly in a hot pan until lightly golden (not fully cooked).
- Brush each chicken breast with Dijon mustard.
- Roll out puff pastry and spread a thin layer of mushroom mixture in the center; place chicken on top and wrap tightly, sealing edges.
- Brush with egg wash and bake at 400°F for 25–30 minutes until deep golden brown.
- Meanwhile, simmer heavy cream with a spoonful of Dijon, salt, and pepper until slightly thickened.
- Slice the Wellington and spoon warm Dijon cream sauce over the top before serving.
Notes
- Ensure the mushroom mixture is completely cooled before adding to the pastry.
- Do not overcook the chicken during the searing process as it will continue to cook in the oven.
- For a richer flavor, add more Dijon mustard to the cream sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 100mg