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Chicken Wellington

Juicy chicken breasts wrapped in flaky puff pastry with creamy mushroom filling for an elegant gourmet dinner recipe.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: British, Gourmet
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken Wellington
  • 4 boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp thyme
  • 1 sheet puff pastry thawed
  • 1 egg beaten
Mushroom Duxelles
  • 8 oz mushrooms finely chopped
  • 2 tbsp butter
  • 2 shallots minced
  • 3 cloves garlic minced
  • 1 tbsp fresh parsley chopped
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Large skillet
  • Baking sheet
  • Mixing bowls
  • Pastry brush

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Season chicken breasts with salt, pepper, garlic powder, and thyme.
  3. Sear chicken breasts in olive oil until lightly golden.
  4. Cook mushrooms in butter until moisture evaporates.
  5. Add shallots and garlic, cooking until fragrant.
  6. Stir in parsley, salt, and pepper, then cool mixture.
  7. Roll out puff pastry and divide into sections.
  8. Spread mushroom filling onto pastry and place chicken on top.
  9. Wrap pastry around chicken and seal edges.
  10. Brush with egg wash and score tops lightly.
  11. Bake for 25-30 minutes until pastry is golden brown.
  12. Rest for 5 minutes before slicing and serving.

Notes

Serve with garlic mashed potatoes or roasted vegetables for a complete elegant dinner.