Ingredients
-
2
-
8
-
2
-
2
-
-
-
1
-
1
-
1/2
-
2
-
1
-
2
-
1
-
-
Directions
Chicken Wellington (Puff Pastry-Wrapped Chicken), This is not at all hard to put together, it’s an amazing dish to serve to dinner guests and I have done so many times over the years and have always receive rave reviews from everyone at my table and you will too! — to save time saute the onion, garlic and mushrooms up to a day ahead, the cream cheese and Dijon mustard mixture may be increased slightly — I always serve this with recipe#149547 drizzled over or on the side of the plate, you will *love* this!, I made this but changed a few things I first sauteed onion and pancetta and garlic in butter and olive oil I removed from pan and cooked the chicken in the same pan The chicken was very flavorful from the juices in pan When chicken was browned I removed from pan and added 1/4 cup on white wine to the pan to deglaze it Added 2 cups of chicken broth to pan and let simmer I placed chicken in each square of puff pastry added a tablespoon of onion, pancetta garlic mixture and topped it with a slice of Fontina cheese Wrapped up and placed seam side down on pan I made creamy orozo (recipe on food com) and green beans When chicken was done, i poured sauce over it and served Was an amazing dish! I also poured a little sauce over the orzo Family loved it FYI scale back on salting the chicken before browning The salt from pancetta is more than enough Bona-petite!!!
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Steps
|
1
Done
|
Season the Chicken Breast With Seasoning Salt and Pepper on All Sides. |
|
2
Done
|
Heat Butter and Oil in a Skillet. |
|
3
Done
|
Brown the Breasts on All Sides Until Almost Completely Cooked Through; Transfer to a Plate. |
|
4
Done
|
to the Same Skillet Add in Onions, Garlic and Sliced Mushrooms; Saute Until the Mushrooms Lose Their Moisture and the Onions Are Tender. |
|
5
Done
|
Stir in Parsley. |
|
6
Done
|
on a Floured Surface, Roll Out Each Puff Pastry Sheet to a 14-Inch Square. |
|
7
Done
|
Cut Into Four Even 7-Inch Squares (you Should Have 8 Squares Total). |
|
8
Done
|
Place Each Breast Over Each Puff Pastry Square. |
|
9
Done
|
Set Oven to 375 Degrees. |
|
10
Done
|
in a Small Bowl Combine the Softened Cream Cheese With Mustard, Then Spread Over Each Breast. |
|
11
Done
|
Then Top With About 2-3 Tablespoons Mushroom/Onion Mixture. |
|
12
Done
|
Brush the Edges of Each Pastry Square With Water. |
|
13
Done
|
Wrap Pastry Around the Chicken Breast, Pressing Edges to Seal Tightly. |
|
14
Done
|
Place Seam-Side Down on Greased Baking Sheets. |
|
15
Done
|
Brush the Tops With Egg Wash. |
