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Chicken Wellington Recipe

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★★★★★

4.6 from 64 reviews

Chicken Wellington is an elegant and flavorful dish featuring tender chicken breasts wrapped in a savory mushroom duxelles, prosciutto, and golden puff pastry. This recipe offers a sophisticated twist on the classic beef Wellington, combining simple ingredients with a stunning presentation perfect for special occasions or a gourmet weeknight dinner.

Ingredients

Scale

Chicken and Filling

  • 2 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup finely chopped mushrooms
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 4 slices prosciutto
  • 1 tablespoon Dijon mustard
  • Salt, to taste
  • Black pepper, to taste

Puff Pastry and Finishing

  • 1 sheet puff pastry, thawed but cold
  • 1 egg yolk
  • 1 teaspoon water

Instructions

  1. Season and Sear Chicken: Season the chicken breasts generously with salt and black pepper. Heat olive oil in a pan over medium-high heat and sear the chicken on both sides until golden brown. This seals in the juices. Remove from pan and allow to cool completely to prevent melting the pastry later.
  2. Prepare Mushroom Duxelles: In the same pan, melt butter then add the finely chopped mushrooms, shallots, and minced garlic. Sauté the mixture until the moisture evaporates and it forms a paste-like consistency. Remove from heat and let cool completely.
  3. Wrap Chicken with Prosciutto and Mushroom Mixture: On a sheet of plastic wrap, lay the slices of prosciutto slightly overlapping. Spread the cooled mushroom duxelles evenly over the prosciutto. Place the seared chicken breasts in the center, then use the plastic wrap to roll the prosciutto and mushroom mixture tightly around the chicken. Chill in the refrigerator for 15–20 minutes to set the shape.
  4. Encase in Puff Pastry: Roll out the puff pastry on a lightly floured surface. Place the chilled wrapped chicken in the center of the pastry. Fold the pastry over the chicken and seal the edges tightly to encase the filling completely. Chill the wrapped package again for 10 minutes to firm up the pastry.
  5. Prepare Egg Wash and Vent Pastry: Mix the egg yolk with water to create an egg wash. Brush this mixture over the entire pastry surface to promote a golden brown finish. Use a sharp knife to cut a few small slits in the top of the pastry to allow steam to escape during baking.
  6. Bake the Wellington: Preheat the oven to 400°F (200°C). Place the wrapped chicken on a baking sheet and bake for 25–30 minutes until the pastry is golden brown and crisp. Remove from the oven and let the Wellington rest for 5 minutes before slicing to ensure the juices are sealed inside.

Notes

  • Ensure the chicken and mushroom duxelles are completely cool before wrapping to prevent soggy pastry.
  • Use cold but pliable puff pastry for an optimal rise and golden color.
  • Allow the Wellington to rest after baking so the juices remain inside and the dish stays moist.

Keywords: Chicken Wellington, puff pastry, mushroom duxelles, prosciutto, savory chicken recipe, elegant dinner, baked chicken

Find it online: https://hannahdelgado.com/chicken-wellington-recipe/