Chicken Wellington

Chicken Wellington
Contributor
Chicken Wellington
Pepperidge Farm

Chicken Wellington

A variation of the classic beef Wellington, this stunning entrée stars boneless chicken breasts topped with a mushroom-onion mix and wrapped in tender puff pastry. Recipe courtesy of Pepperidge Farm.

4
Servings
255
Calories Per Serving
Deliver Ingredients

Notes

We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer; just follow the recipe as written above for the best result. Larger chicken breasts may require a little longer cooking time.

Ingredients

  • 1 egg
  • 1 Tablespoon water
  • 1¼ Pound skinless, boneless chicken breast halves (4 breast halves)
  • ½ Teaspoon dried thyme, crushed
  • 1/8 Teaspoon black pepper
  • 2 Tablespoons butter
  • sliced mushrooms, (about 3/4 cup)
  • 1 medium onion, finely chopped (about 1/2 cup)
  • 1 Tablespoon chopped fresh parsley
  • 1/3 8-ounce package cream cheese, softened
  • 1 Tablespoon Dijon mustard
  • All-purpose flour, for dusting
  • ½ 17.3-ounce package puff pastry, such as Pepperidge Farm (1 sheet), thawed

Directions

Preheat the oven to 400 degrees F.

Beat the egg and water in a small bowl with a fork.

Sprinkle the chicken with the thyme and black pepper. Heat 1 tablespoon of the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides, 10 minutes. Remove the chicken from the skillet. Cover and refrigerate for 15 minutes.

Heat the remaining 1 tablespoon butter in the skillet. Add the mushrooms and onions and cook until tender and the liquid evaporates, stirring occasionally. Stir in the parsley.

Stir the cream cheese and mustard in a small bowl.

Sprinkle the work surface with the flour. Unfold the pastry on the work surface. Roll the pastry sheet into a 14-inch square. Cut into 4 7-inch squares.

Spoon about 1 tablespoon of the mushroom mixture on each square. Top with the chicken. Spread about 1 tablespoon cream cheese mixture on the chicken. Brush the edges of the pastry with the egg mixture. Fold the corners of the pastries up over the chicken and press to seal. Place the pastries seam-side down onto a baking sheet. Brush with the egg mixture.

Bake until the pastries are golden brown, 25 minutes.

Nutritional Facts

Total Fat
6g
9%
Sugar
3g
3%
Saturated Fat
2g
8%
Cholesterol
150mg
50%
Carbohydrate, by difference
5g
4%
Protein
44g
96%
Vitamin A, RAE
37µg
5%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
66µg
73%
Calcium, Ca
21mg
2%
Choline, total
159mg
37%
Fiber, total dietary
1g
4%
Folate, total
10µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
52mg
16%
Niacin
18mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
372mg
53%
Selenium, Se
40µg
73%
Sodium, Na
135mg
9%
Water
104g
4%
Zinc, Zn
1mg
13%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.