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Delicious Chicken Wellington served with Dijon Cream Sauce

Chicken Wellington with Dijon Cream Sauce

A delicious chicken dish wrapped in flaky pastry, accompanied by a creamy Dijon sauce, perfect for a special occasion or family dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts
  • 1 package puff pastry
  • 1 cup mushrooms, finely chopped
  • 2 tablespoons Dijon mustard
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1 pinch Salt and pepper to taste
  • 1 piece egg (for egg wash)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a skillet, heat olive oil over medium heat and sauté the mushrooms until soft. Season with salt and pepper.
  3. Brush the chicken breasts with Dijon mustard and season with salt and pepper.
  4. On a floured surface, roll out the puff pastry and place the sautéed mushroom mix followed by a chicken breast in the center of each pastry sheet.
  5. Fold the pastry over the chicken and seal the edges, then brush with egg wash.
Cooking
  1. Place the wrapped chicken on a baking sheet and bake for 25-30 minutes or until golden brown.
  2. Meanwhile, in a saucepan, heat the heavy cream and season with salt and pepper.
  3. Serve the chicken Wellington hot, drizzled with Dijon cream sauce.

Notes

Make sure to seal the edges well to avoid any pastry leaks. This dish keeps well in the fridge for about 3 days, and can be frozen for up to 3 months if wrapped tightly.