Chicken Wellington

Name: Chicken Wellington
Prep time: 45 min
Cook time: 33 min
Total time: 78 min
Yield: 8 servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons butter; 8 small boneless, skinless chicken breasts; salt and ground black pepper to taste; 1 large onion, finely chopped; ½ pound baby bella mushrooms, sliced, or more to taste; 1 tablespoon minced garlic; 2 tablespoons chopped fresh parsley; 2 sheets frozen puff pastry, thawed; 1 (8 ounce) package cream cheese, softened; 2 tablespoons Dijon mustard; egg, slightly beaten

Rating: 4 stars

7 Ratings
6 Reviews
2 Photos

Here is a fancy way to serve chicken breast that will wow your husband and family or special guests. You can scale the recipe to make it serve 4 to 20 people.

By What's Cookin' Mom?

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Recipe Summary

prep:

45 mins

cook:

33 mins

total:

1 hr 18 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1

Heat olive oil and butter in a large skillet over medium heat. Season chicken breasts with salt and black pepper. Cook chicken in the hot oil until golden and almost cooked through, about 4 minutes per side. Transfer to a plate.

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Step 2

Place onion, mushrooms, and garlic in the same skillet; cook and stir until mushrooms lose their moisture and onions are tender, about 5 minutes. Stir in parsley.
Step 3

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Step 4

Roll out each puff pastry sheet into a 14-inch square on a floured work surface. Cut each sheet into 4 equal squares. Place a chicken breast in the center of each square.
Step 5

Combine cream cheese and Dijon mustard in a small bowl. Spread some of the cream cheese mixture over each chicken breast. Top each with 2 tablespoons of the mushroom mixture. Brush the edges of each square with water and wrap around the chicken. Place seam-side down on a baking sheet. Brush the tops with the beaten egg.
Step 6

Bake in the preheated oven until puffed and golden brown, about 20 minutes. Remove from oven and slice in half before serving.

Nutrition Facts

Per Serving:

607 calories; protein 26.1g; carbohydrates 31.8g; fat 41.8g; cholesterol 110mg; sodium 420.3mg. Full Nutrition

Reviews (6)

Most helpful positive review

Maryann Lawrence

05/13/2017

Love this. Have made it 2xs. My tip for this recipe is that when it says small it really really means small. Bought a 20oz set of 2 breasts to make this for my husband and I and each breast needed about 2/3 a sheet of pastry to go around. I would prolly say that when it says small it either means a tender or about 1/2 one of the frozen breasts from the 2.5 pound bags The 1/3 of each sheet of pastry that went unused for the recipe got cut into strips and wrapped around asparagus that had been smeared with the left over cream cheese/mustard mix. Seemed to go really well. Throw it on the pan wrapped from raw right along with the chicken and it was plenty done for our liking. Read More

Helpful

(1)

Most helpful critical review

Kathy

08/23/2016

I followed the directions as closely as possible, the only thing I changed was the cooking times had to be extended by a few minutes. I think the recipe has potential, but it wasn't as flavorful as I had hoped. Read More

Helpful

(3)

7 Ratings