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Chicken Wellington with Dijon Cream Sauce Recipe

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4.9 from 109 reviews

This Chicken Wellington with Dijon Cream Sauce is an elegant and flavorful dish featuring tender chicken breasts wrapped in flaky puff pastry filled with sautéed mushrooms, fresh spinach, and tangy Dijon mustard. The meal is topped off with a rich, velvety dijon cream sauce, perfect for a special dinner or festive occasion.

Ingredients

Chicken Wellington

  • 3–4 boneless, skinless chicken breasts
  • 1 cup fresh spinach
  • 1 cup finely chopped mushrooms
  • 2 tbsp Dijon mustard
  • 1 package (14 oz) high-quality puff pastry
  • Salt and pepper, to taste
  • Flour, for rolling pastry
  • 1 egg, beaten (optional, for egg wash)

Dijon Cream Sauce

  • 1 cup heavy cream
  • 1 cup low-sodium chicken broth
  • 1 tsp garlic powder
  • Remaining 1 tbsp Dijon mustard (from the original 2 tbsp, assuming 1 tbsp used in filling)

Instructions

  1. Season the Chicken: Season the chicken breasts evenly with salt and pepper on both sides to enhance their natural flavor.
  2. Sauté Mushrooms: In a skillet over medium heat, sauté the finely chopped mushrooms until they turn golden brown and release their moisture, about 5-7 minutes.
  3. Cook Spinach: Add the fresh spinach to the skillet with the mushrooms and cook until it wilts, approximately 2-3 minutes, stirring occasionally.
  4. Add Dijon Mustard: Stir in 1 tablespoon of Dijon mustard to the mushroom and spinach mixture, combining well to create a flavorful filling.
  5. Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for baking the Wellington.
  6. Prepare Puff Pastry: Lightly flour a clean surface and roll out the puff pastry sheet to a size suitable for wrapping each chicken breast with filling inside.
  7. Assemble Wellington: Place the mushroom, spinach, and Dijon filling in the center of each puff pastry piece, then position a seasoned chicken breast on top. Wrap the pastry securely around the chicken and filling, sealing the edges well to prevent leakage during baking. Optionally, brush the pastry with beaten egg for a glossy finish.
  8. Bake: Transfer the wrapped chicken Wellingtons to a baking dish and bake in the preheated oven for 25 to 30 minutes, or until the pastry is golden brown and crispy and the chicken is cooked through (internal temperature of 165°F or 74°C).
  9. Make Dijon Cream Sauce: While the Wellingtons bake, combine the heavy cream, low-sodium chicken broth, garlic powder, and remaining 1 tablespoon of Dijon mustard in a saucepan over medium heat. Stir frequently until the sauce thickens and becomes smooth, about 5-7 minutes.
  10. Serve: Once baked, remove the Wellingtons from the oven and let them rest for a couple of minutes. Serve hot, drizzled or accompanied by the creamy Dijon sauce.

Notes

  • Ensure that the chicken breasts are patted dry before seasoning for better searing and pastry wrapping.
  • Use cold puff pastry and handle it minimally to keep it flaky and light.
  • An egg wash gives the pastry a beautiful golden sheen but can be omitted for an egg-free version.
  • Check internal temperature of chicken with a meat thermometer to guarantee it is fully cooked.
  • Serve with a simple side of roasted vegetables or a fresh green salad for a complete meal.

Find it online: https://mealoria.com/chicken-wellington-with-dijon-cream-sauce-recipe/