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Chicken Wellington Recipe
|Boneless skinless chicken breast halves||36 Ounce (About 6 Pieces, 6 Ounces Each)|
|Salt||3⁄4 Teaspoon (Divided)|
|Ground black pepper||3⁄4 Teaspoon (Divided)|
|Butter/Margarine||1⁄4 Cup (4 tbs) (Divided)|
|Mushrooms||12 Ounce, chopped (Button/Crimini)|
|Chopped shallots/Onion||1⁄2 Cup (8 tbs)|
|Port wine/Cognac||2 Tablespoon|
|Thyme leaves/1 teaspoon dried thyme leaves, crushed||1 Tablespoon|
|Frozen puff pastry||17 1⁄4 Ounce (1 Package, Thawed)|
|Egg||1 , separated|
|Dijon mustard||1 Tablespoon|
Serving size: Complete recipe
Calories 4485 Calories from Fat 2267
% Daily Value*
Total Fat 253 g389.2%
Saturated Fat 81.4 g407.2%
Trans Fat 0.3 g
Cholesterol 924.9 mg
Sodium 3441.5 mg143.4%
Total Carbohydrates 250 g83.3%
Dietary Fiber 14.4 g57.5%
Sugars 10.2 g
Protein 293 g585.3%
Vitamin A 65.4% Vitamin C 81.2%
Calcium 31.8% Iron 150%
*Based on a 2000 Calorie diet
Melt 2 tablespoons butter in skillet over medium heat.
Cook 3 chicken breasts 6 minutes or until golden brown, turning once.
Transfer to plate.
Cook remaining chicken; cool slightly.
Melt remaining 2 tablespoons butter in skillet over medium heat.
Add mushrooms and shallots.
Cook and stir 5 minutes or until mushrooms release their liquid.
Add wine, thyme, remaining 1/2 teaspoon salt and 1/8 teaspoon pepper; simmer 10 minutes or until liquid evaporates, stirring often.
Roll out each pastry sheet to 15x12-inch rectangle.
Cut each into 3 (12x5-inch) rectangles.
Cut small amount of pastry from corners to use as decoration, if desired.
Brush beaten egg white over pastry rectangles.
Place 1 cooled chicken breast on one side of each pastry rectangle.
Spread 1/2 teaspoon mustard over each chicken breast, then spread with 1/4 cup mushroom mixture.
Fold pastry over chicken.
Fold edge of bottom dough over top; press edges to seal.
Place on ungreased baking sheet.
Brush combined egg yolk and milk over pastry; top with pastry scraps cut into decorative shapes, if desired.
Cover loosely with plastic wrap.
Refrigerate until cold, 1 to 4 hours.
Preheat oven to 400°F.
Remove plastic wrap.
Bake chicken 25 to 30 minutes or until deep golden brown and chicken is 160°F.
Garnish, if desired.