Chicken Wellingtons

🐔 Chicken Wellingtons Recipe (Serves 4)

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts

• Salt and pepper to taste

• 2 tablespoons olive oil

• 1 tablespoon Dijon mustard (optional, for brushing)

For the Mushroom Duxelles:

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1 small shallot or ½ onion, finely chopped

• 2 garlic cloves, minced

• 12 oz (340g) mushrooms (cremini, button, or mix), finely chopped

• 2 tablespoons dry white wine or chicken stock

• 1 tablespoon fresh thyme leaves (or ½ tsp dried)

• Salt and pepper to taste

Other:

• 1 sheet of puff pastry per chicken breast (about 4 sheets, thawed if frozen)

• 8 thin slices of prosciutto or Parma ham (2 per Wellington)

• 1 egg (for egg wash: beaten with 1 tablespoon of water or milk)

• Fresh parsley (optional, for garnish)

🥣 Instructions

Step 1: Prepare the Chicken

1. Trim the chicken breasts if needed, and season with salt and pepper.

2. Heat 2 tbsp olive oil in a skillet over medium-high heat. Sear each chicken breast for about 2–3 minutes per side until golden (they don’t need to cook through). Remove and let cool.

3. Optional: Brush the cooled chicken with Dijon mustard for extra flavor.

Step 2: Make the Mushroom Duxelles

1. In the same skillet, add butter and olive oil.

2. Sauté the shallots and garlic until soft and fragrant (about 2 minutes).

3. Add the finely chopped mushrooms. Cook over medium-high heat, stirring often, until all moisture evaporates and the mixture becomes paste-like (about 10–15 minutes).

4. Deglaze with white wine (or stock), and cook until dry again.

5. Stir in thyme, season with salt and pepper, and let cool completely.

Step 3: Assemble the Wellingtons

1. Roll out the puff pastry (if not pre-rolled) into squares or rectangles large enough to encase the chicken.

2. On each pastry square, place:

   • 2 slices of prosciutto, slightly overlapping.

   • A generous spoonful of mushroom duxelles spread over the prosciutto.

   • One seared chicken breast on top.

3. Wrap the prosciutto and duxelles around the chicken, then wrap the whole thing tightly with the puff pastry. Trim excess pastry, if needed. Seal the edges with a bit of egg wash and press down with a fork if desired.

4. Place seam-side down on a parchment-lined baking sheet.

5. Brush all over with egg wash.

6. Optional: Decorate with pastry cutouts or scoring designs.

Step 4: Bake

• Preheat oven to 400°F (200°C).

• Bake the Wellingtons for 25–30 minutes, or until the pastry is golden brown and crisp.

• Let rest for 5–10 minutes before slicing.

🥗 Serving Suggestions

• Serve with a rich red wine or mushroom sauce, or a simple gravy.

• Pair with:

  • Roasted vegetables

  • Mashed potatoes

  • A fresh green salad

🍷 Optional Sauce (Mushroom Cream Sauce)

Ingredients:

• 1 tbsp butter

• 1 small shallot, minced

• 1 cup mushrooms, finely chopped

• ½ cup dry white wine

• ½ cup heavy cream

• Salt, pepper, thyme to taste

Instructions:

1. Sauté shallots and mushrooms in butter until browned.

2. Add wine, reduce by half.

3. Stir in cream, simmer until thickened.

4. Season and serve warm.

Would you like a printable version, or want me to adjust it for a larger group, gluten-free, or keto-friendly?