Chicken Wellington

Zutaten

• 4 boneless skinless chicken breasts (about 6 ounces each)
• Salt and freshly ground black pepper to taste
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms (white or cremini), finely chopped
• 1 teaspoon thyme leaves (fresh or dried)
• 2 tablespoons dry white wine or chicken broth
• 2 tablespoons cream cheese or pâté
• 2 tablespoons fresh parsley, chopped
• 1 sheet puff pastry, thawed
• 1 egg, beaten with 1 tablespoon water (for egg wash)

Zubereitung

1. 1

   Prepare the Chicken: Season each chicken breast with salt and freshly ground black pepper. Brush all sides evenly with Dijon mustard. Set aside while preparing the mushroom duxelles.

2. 2

   Make Mushroom Duxelles: Heat olive oil and butter in a skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Add the chopped mushrooms and thyme leaves, cooking gently until moisture evaporates and mixture softens, approximately 8-10 minutes. Pour in white wine or chicken broth and cook until liquid has mostly evaporated. Remove from heat, then fold in cream cheese or pâté and chopped parsley. Allow mixture to cool slightly.

3. 3

   Assemble the Wellington: Roll out the thawed puff pastry on a lightly floured surface into a rectangle large enough to fully encase each chicken breast. Spread a thin layer of the cooled mushroom duxelles in the center of the pastry. Place one seasoned chicken breast atop the duxelles. Carefully fold pastry over the chicken, sealing edges to fully encase it. Repeat for each chicken breast if cooking individually, or assemble all four if baking together.

4. 4

   Apply Egg Wash: Brush the entire surface of the wrapped chicken breasts with the beaten egg wash to ensure a golden, glossy finish during baking.

5. 5

   Bake the Chicken Wellington: Preheat your oven to 400°F (200°C). Place the wrapped chicken breasts on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until the pastry is puffed and golden brown and the chicken inside reaches an internal temperature of 165°F (74°C).

6. 6

   Rest and Serve: Remove the Chicken Wellingtons from the oven and allow them to rest for 5 minutes. This helps the juices redistribute inside the chicken, ensuring a moist and flavorful bite. Slice if desired and serve warm.