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Chicken Wellington with Dijon Cream Sauce Recipe

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4.6 from 125 reviews

This Chicken Wellington with Dijon Cream Sauce is a delightful twist on the classic dish, featuring tender chicken breasts wrapped in flaky puff pastry filled with a savory mixture of sautéed mushrooms, fresh spinach, and Dijon mustard. Served with a rich and creamy Dijon sauce, this elegant meal is perfect for special occasions or an impressive weeknight dinner.

Ingredients

Chicken Wellington

  • 3–4 boneless, skinless chicken breasts
  • 1 cup fresh spinach
  • 1 cup finely chopped mushrooms
  • 2 tbsp Dijon mustard
  • 1 package (14 oz) high-quality puff pastry
  • Salt and pepper, to taste
  • 1 egg (for egg wash, optional)

Dijon Cream Sauce

  • 1 cup heavy cream
  • 1 cup low-sodium chicken broth
  • 1 tsp garlic powder
  • 1 tbsp Dijon mustard (remaining from the filling)

Instructions

  1. Season the chicken: Season the boneless, skinless chicken breasts generously with salt and pepper on all sides to enhance their flavor before cooking.
  2. Sauté the mushrooms: Heat a skillet over medium heat, add the finely chopped mushrooms and cook until they are golden brown and release their moisture, about 5-7 minutes.
  3. Cook the spinach: Add the fresh spinach to the skillet with the mushrooms and cook until it is wilted, stirring frequently to combine the flavors.
  4. Mix in Dijon mustard: Stir 2 tablespoons of Dijon mustard into the mushroom and spinach mixture, blending evenly to create a flavorful filling.
  5. Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the Wellington.
  6. Prepare the puff pastry: On a floured surface, roll out the puff pastry to an even thickness, large enough to envelop each chicken breast with filling.
  7. Assemble the Wellington: Place a portion of the mushroom-spinach-Dijon filling in the center of each pastry piece, then position a seasoned chicken breast on top. Wrap the pastry securely around the chicken, sealing all edges well to prevent leaks during baking.
  8. Apply egg wash: Transfer the wrapped chicken breasts to a baking dish, and if desired, brush the pastry surface with a beaten egg to achieve a golden, glossy finish.
  9. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes or until the pastry is puffed and golden brown, and the chicken is fully cooked.
  10. Make the Dijon cream sauce: While the Wellington bakes, in a saucepan over medium heat, combine heavy cream, low-sodium chicken broth, garlic powder, and 1 tablespoon Dijon mustard. Stir continually until the sauce thickens and becomes smooth, about 5-7 minutes.
  11. Serve: Remove the Chicken Wellington from the oven, let it rest for a few minutes, then slice and serve with the warm Dijon cream sauce drizzled over the top or on the side.

Notes

  • For a crispier pastry, chill the wrapped chicken breasts in the refrigerator for 15 minutes before baking.
  • Use high-quality puff pastry for the best texture and flavor.
  • You can substitute baby spinach if fresh spinach is unavailable.
  • Adjust the cream sauce thickness by reducing or increasing the cooking time slightly.
  • Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  • Egg wash is optional but helps achieve a golden, shiny pastry crust.

Find it online: https://mealsbykate.com/chicken-wellington-with-dijon-cream-sauce-recipe/