Ingredients
Chicken and Mushroom Mixture
- 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
- Salt, to taste
- Black pepper, to taste
Assembly and Baking
- 1 sheet puff pastry, thawed but cold
- 1 tablespoon Dijon mustard
- 1 egg yolk
- 1 teaspoon water
Instructions
- Season and Sear the Chicken: Season both sides of the chicken breasts with salt and black pepper. Heat olive oil in a pan over medium-high heat and sear the chicken until golden brown on both sides. Remove from heat and allow to cool completely.
- Prepare the Mushroom Duxelles: In the same pan, add butter and sauté the finely chopped mushrooms, shallots, and minced garlic. Cook until all moisture evaporates and the mixture becomes thick and paste-like. Remove from heat and let cool completely.
- Wrap Chicken in Mushroom Mixture: On a piece of plastic wrap, spread the cooled mushroom duxelles evenly. Place a seared chicken breast in the center, then carefully roll it tightly using the plastic wrap. Chill this wrapped package in the refrigerator for 15 to 20 minutes to set.
- Assemble with Puff Pastry: Roll out the cold puff pastry sheet on a floured surface. Place the chilled mushroom-wrapped chicken breast in the center of the pastry. Carefully enclose the chicken by folding and sealing the edges tightly to prevent leakage. Return the wrapped chicken to the refrigerator for an additional 10 minutes to firm up.
- Prepare for Baking: Whisk together the egg yolk and water to create an egg wash. Brush this evenly over the surface of the pastry to achieve a glossy, golden finish when baked. Make a few small slits on top of the pastry to allow steam to escape during baking.
- Bake the Wellington: Preheat your oven to 400°F (200°C). Place the prepared Wellington on a baking sheet and bake for 25 to 30 minutes, or until the pastry is puffed and golden brown. Once baked, let rest for 5 minutes before slicing and serving.
Notes
- Make sure the chicken is completely cool before wrapping in the mushroom mixture and pastry to prevent the pastry from becoming soggy.
- Use cold puff pastry and chill the wrapped chicken before baking for a crispier crust.
- You can substitute Dijon mustard with whole grain mustard if preferred for a subtle texture change.
- Resting the Wellington after baking allows juices to redistribute, ensuring moist chicken.
- Serve with a light salad or steamed vegetables for a balanced meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British