Name: Chicken Wellington with Dijon Cream Sauce
Ingredients: 4 boneless, skinless chicken breasts, pounded to even thickness; 1 sheet puff pastry, thawed; 8 oz cremini mushrooms, finely chopped; 2 shallots, minced; 2 cloves garlic, minced; 2 tbsp unsalted butter; 1/4 cup dry white wine; 2 oz cream cheese, softened; 2 tbsp chopped fresh parsley; 1 tbsp Dijon mustard; Salt and pepper to taste; 1 egg, beaten (for egg wash); For Dijon cream sauce: 1 cup heavy cream, 2 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 2 tbsp unsalted butter, 1 shallot minced, 1/2 cup chicken broth, salt and pepper to taste

Description

A modern twist on the classic Beef Wellington, featuring tender chicken breasts wrapped in flaky puff pastry with a savory mushroom duxelles, all topped with a rich and tangy Dijon cream sauce.

Ingredients

Scale

For the Crust:

4 boneless, skinless chicken breasts, pounded to even thickness
1 sheet puff pastry, thawed
8 oz cremini mushrooms, finely chopped
2 shallots, minced
2 cloves garlic, minced
2 tbsp unsalted butter
1/4 cup dry white wine
2 oz cream cheese, softened
2 tbsp chopped fresh parsley
1 tbsp Dijon mustard
Salt and pepper to taste
1 egg, beaten (for egg wash)
For Dijon cream sauce: 1 cup heavy cream, 2 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 2 tbsp unsalted butter, 1 shallot minced, 1/2 cup chicken broth, salt and pepper to taste

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Instructions

1. Prepare the Crust:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a skillet over medium heat, melt 2 tbsp butter. Add shallots and garlic, cook until softened. Add mushrooms and cook until they release moisture and become dry, about 8 minutes. Stir in white wine, cook until evaporated. Remove from heat and stir in cream cheese, parsley, Dijon mustard, salt, and pepper. Let cool.
Season chicken breasts with salt and pepper. Spread mushroom mixture evenly over each breast.
Roll out puff pastry on a floured surface. Cut into 4 squares. Place one chicken breast in the center of each square. Fold pastry over chicken, sealing edges with egg wash. Place seam-side down on baking sheet. Brush tops with egg wash and cut small slits for steam vents.
Bake for 25-30 minutes until pastry is golden and chicken is cooked through (internal temp 165°F). Let rest 5 minutes.
Meanwhile, make sauce: In a saucepan, melt 2 tbsp butter over medium heat. Add shallot, cook until soft. Whisk in heavy cream, chicken broth, Dijon mustard, and whole-grain mustard. Simmer until thickened, about 5 minutes. Season with salt and pepper.
Serve chicken Wellington sliced, drizzled with Dijon cream sauce.

Notes

You can customize the seasonings to taste. For a richer mushroom flavor, add 1/4 cup finely chopped chestnuts or porcini mushrooms to the duxelles.