Description
A savory dish combining chicken and flaky pastry, served with a creamy Dijon sauce.
Ingredients
Scale
- 2 chicken breasts
- 1 sheet puff pastry
- 1 cup mushrooms, chopped
- 1 tablespoon Dijon mustard
- 1 cup heavy cream
- 1 egg, beaten
- Salt to taste
- Pepper to taste
- Olive oil for cooking
Instructions
- Preheat your oven to 400°F (200°C).
- Heat olive oil in a pan and sauté mushrooms until soft.
- Season chicken breasts with salt and pepper, then cook in the same pan until golden.
- Spread Dijon mustard over the chicken.
- Place cooked mushrooms on top of the chicken.
- Wrap each chicken breast with puff pastry and seal edges.
- Brush with beaten egg.
- Bake for 25-30 minutes until golden brown.
- For the sauce, heat heavy cream in a saucepan and stir in Dijon mustard until combined.
- Serve chicken Wellington with the Dijon cream sauce.
Notes
- Let the chicken cool slightly before wrapping in pastry.
- You can add herbs for extra flavor.
- Pair with a side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Chicken Wellington, Dijon Cream Sauce, Chicken Recipe