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Tuesday, October 18

Chicken Wellington

Puff pastry, thawed
1 sheet
Chicken breast, boneless, skinless
4 small
Butter
2 tablespoons
Oil
2 tablespoons
Salt

Pepper, freshly ground

Onion, finely chopped
1 large
Garlic, minced
1 tablespoon
Mushrooms, Shitake, sliced
1/4 pound
Parsley, finely chopped
2 tablespoons
Cream cheese, softened
4 ounces
Mustard, Dijon
2 tablespoons
Egg, slightly beaten
1
  1. Season the chicken with salt and pepper. 
  2. Heat the butter and oil in a large skillet over medium-high heat. 
  3. Brown the chicken on all sides until almost cooked through; transfer to a plate. 
  4. Add the onions, garlic, and mushrooms; sauté until the mushrooms release their moisture and the onions are tender. 
  5. Stir in the parsley. 
  6. On a floured surface, roll out the pasty sheet to a 14-inch square; cut into four even 7-inch squares. 
  7. Place a breast over each pastry square. 
  8. Preheat the oven to 375°F. 
  9. In a small bowl, combine the cream cheese and mustard, and then spread over each breast. 
  10. Top each breast with about 3 to 4 tablespoons of the mushroom-onion mixture. 
  11. Brush the edges of the pastry square with water, and wrap the pastry around the chicken, pressing the edges to seal tightly. 
  12. Place seam-side down on a greased baking sheet, and brush the tops with egg wash. 
  13. Bake for 25 minutes, or until puffed and golden brown.

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