Description
Indulge in a savory Chicken Wellington wrapped in flaky puff pastry, served with a zesty Dijon cream sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (approximately 1 pound total)
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 cup finely diced mushrooms
- 1/2 cup chopped fresh spinach
- 1/4 cup softened cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
- 1 sheet of thawed puff pastry
- 1 egg, beaten (for egg wash)
- 1/2 cup heavy whipping cream (for the sauce)
- 2 tablespoons Dijon mustard (for the sauce)
- 1 tablespoon fresh lemon juice (for the sauce)
- Salt and pepper to taste (for the sauce)
Instructions
- Preheat your oven to 400°F (200°C).
- Season the chicken breasts with sea salt and black pepper. Heat olive oil in a skillet over medium heat and sear the chicken for 5-7 minutes on each side until golden brown and fully cooked. Remove and let cool slightly.
- In the same skillet, add diced mushrooms and chopped spinach. Cook for about 5 minutes until mushrooms are browned and spinach is wilted. Remove from heat and let cool.
- In a mixing bowl, blend softened cream cheese with garlic powder, onion powder, and parsley. Fold in the cooled mushroom and spinach mixture until well combined.
- On a lightly floured surface, roll out the puff pastry and cut into two rectangles large enough to encase each chicken breast.
- Place a chicken breast in the center of each pastry rectangle. Spoon the mushroom and spinach filling over the chicken. Fold the pastry over the chicken, pressing edges together with a fork to seal. Brush tops with beaten egg.
- Arrange wrapped chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until pastry is puffed and golden brown.
- While chicken is baking, prepare the zesty Dijon sauce by combining heavy whipping cream, Dijon mustard, and lemon juice in a small saucepan over medium heat. Stir until warmed through and season with salt and pepper.
- After baking, let the Chicken En Croûte rest for about 5 minutes before slicing. Serve drizzled with the zesty Dijon sauce.
Notes
- For a lighter twist, consider using phyllo dough instead of puff pastry.
- Incorporate grated cheese like Gruyère or cheddar into the mushroom filling for added creaminess and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 0g
- Sodium: Salt to taste
- Fat: 38g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 0mg
Keywords: Chicken Wellington, Dijon Cream Sauce, Savory Chicken En Croûte