Description

Enjoy this elegant twist on a classic dish with Chicken Wellington featuring a savory mushroom-spinach filling, tender chicken, all enveloped in flaky puff pastry, served with a luscious Dijon cream sauce.

Ingredients

Scale

For the Chicken Wellington:

4 boneless, skinless chicken breasts (about 1 lb)
1 package (14 oz) puff pastry sheets, thawed
2 cups baby spinach
1 cup cremini mushrooms, finely chopped
3 tbsp Dijon mustard

For the Dijon Cream Sauce:

1 cup heavy cream
1 cup low-sodium chicken broth
2 tbsp fresh thyme or parsley

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Sauté Mushrooms and Spinach: In a skillet over medium heat, sauté the chopped mushrooms in olive oil until browned. Add spinach until wilted; season with salt and pepper. Let cool.
Season Chicken Breasts: Season the chicken breasts with salt, pepper, and Dijon mustard on both sides.
Assemble Wellington: Roll out the puff pastry on a floured surface. Place the cooled mushroom-spinach mixture in the center, top with chicken breasts, and fold the pastry edges over to seal.
Bake Wellingtons: Brush the assembled Wellingtons with egg wash for a golden finish and bake for 30-35 minutes until golden brown.
Prepare Dijon Cream Sauce: For the sauce, combine heavy cream and chicken broth in a saucepan over medium heat; stir in Dijon and fresh herbs until slightly thickened. Drizzle over sliced Wellingtons before serving.

Nutrition

Serving Size: 1 Wellington with Sauce
Calories: 550
Sugar: 3g
Sodium: 720mg
Fat: 36g
Saturated Fat: 15g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 23g
Cholesterol: 110mg