Description
A delightful dish combining tender chicken, earthy mushrooms, and a flaky puff pastry, perfect for special occasions or weeknight dinners.
Ingredients
Scale
- 2 medium boneless skinless chicken breasts
- 1 sheet puff pastry (thawed if frozen)
- 1 cup finely chopped mushrooms
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon unsalted butter
- 2 tablespoons heavy cream
- 1 tablespoon chopped fresh parsley
- 1 egg yolk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Season the chicken breasts with salt and pepper. Heat some oil in a skillet and sear the chicken for 2–3 minutes on each side until golden brown. Set aside to cool.
- Prepare the filling by melting butter in the same skillet, add shallots, and sauté until translucent. Add garlic and mushrooms, cooking until the liquids evaporate.
- Incorporate heavy cream and parsley into the mushroom mixture, then remove from heat and allow to cool.
- Roll out the puff pastry on a floured surface until even and thin. Spread half the mushroom mixture onto the center of the pastry.
- Nestle a cooled chicken breast atop the mushroom filling, then layer on the remaining mixture. Fold the pastry over and seal the edges.
- Brush the wellington with egg yolk and score the top with a knife for decoration.
- Bake in a preheated oven at 400°F (200°C) for 25–30 minutes until golden brown.
- Rest for 5–10 minutes before slicing and serving warm.
Notes
Make ahead by preparing the filling in advance and refrigerating it for up to a day. Air fry at 375°F for quicker cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg