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Chicken Wellington with Dijon Cream Sauce

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This Chicken Wellington with Dijon Cream Sauce is an elegant and impressive main dish, perfect for a special occasion. Tender chicken breasts are wrapped in a savory mushroom duxelles and flaky puff pastry, then baked to golden perfection and served with a creamy, tangy Dijon sauce.

Ingredients

Scale
  • For the Chicken and Mushroom Duxelles:
  • 2 large boneless skinless chicken breasts
  • 1 lb cremini mushrooms, finely minced
  • 2 small shallots, minced
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1/4 cup dry white wine or sherry
  • Salt and black pepper to taste
  • 1/2 teaspoon dried thyme
  • For Assembling:
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)
  • For the Dijon Cream Sauce:
  • 1 cup heavy cream
  • 3 tablespoons Dijon mustard
  • 1 tablespoon butter
  • 1 small shallot, minced
  • 1/4 cup chicken broth
  • Salt and white pepper to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. 1. Prepare the mushroom duxelles: In a large skillet, melt 2 tablespoons butter over medium heat. Add the minced mushrooms, shallots, and garlic. Cook, stirring occasionally, until the mushrooms release their liquid and it evaporates, about 10-12 minutes. Add the white wine and thyme, and cook until the mixture is dry and paste-like. Season with salt and pepper. Let cool completely.
  2. 2. Season the chicken breasts with salt and pepper. In the same skillet, add a little oil and sear the chicken breasts over high heat for 2 minutes per side, until golden but not cooked through. Remove and let cool.
  3. 3. Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry sheet slightly to enlarge it. Cut into two even rectangles.
  4. 4. Place a generous spoonful of the cooled duxelles in the center of each pastry rectangle. Place a seared chicken breast on top of the duxelles. Fold the pastry over the chicken, sealing the edges tightly with a fork or your fingers. Trim any excess pastry if needed.
  5. 5. Place the Wellington seams-side down on a baking sheet lined with parchment paper. Brush the tops with beaten egg wash. Make a few small slits on top for steam to escape.
  6. 6. Bake for 25-30 minutes, or until the pastry is golden brown and puffed, and the internal temperature of the chicken reaches 165°F (74°C). Let rest for 5 minutes before slicing.
  7. 7. While the Wellington bakes, prepare the Dijon cream sauce: In a small saucepan, melt 1 tablespoon butter over medium heat. Add the minced shallot and cook until softened, about 2 minutes. Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and Dijon mustard. Cook until the sauce thickens slightly, about 3-4 minutes. Season with salt and white pepper.
  8. 8. To serve, slice each Chicken Wellington in half and drizzle with the Dijon cream sauce. Garnish with fresh parsley.

Notes

Ensure the duxelles is very dry to prevent the pastry from becoming soggy. You can use a mix of mushrooms like shiitake or portobello for more flavor. The sauce can be made ahead and gently reheated.

Nutrition

Find it online: https://cheerychop.com/chicken-wellington-dijon-cream-sauce/