Chicken Wellingtons with Mushroom Sauce

By MOH

Ingredients

• CHICKEN WELLINGTONS:
• 2 tbsp. canola oil
• 2 large onions, diced
• 6 celery stalks, diced
• 5 cloves garlic, minced
• salt
• black pepper
• 2 sleeves salt free crackers, leibers snackers, 60 crackers
• 3 tbsp. apricot jam
• 1.5 pounds chicken, pounded thin, cut into small squared
• 12 -4 inch puff pastry squares
• 2 large eggs, beaten
• sesame seeds
• MUSHROOM SAUCE:
• 2 tbsp. canola oil, divided
• 1 small onion, diced
• 4 ounces mushrooms, diced
• 3/4 tsp. salt
• black pepper
• 1/2 tsp. dried dill
• 2 tbsp. flour
• 1/2 cup soy milk
• 1/2 tsp. onion soup mix dissolved in 1/2 cup hot water

Preparation

Step 1

WELLINGTONS:
1. Heat oil in a large skillet. Add onions, celery, garlic, salt and pepper. Saute for 10 minutes.
2. While vegetables are cooking process crackers to form fine crumbs. Reduce heat and add crackers to vegetables. Mix to combine. Stir in jam. Remove from heat.
3. Preheat oven to 350 degreees. Line a cookie sheet with baking paper.
4. Lay out pastry squares. Place a piece of chicken in center, add 1 tbsp. veg. mixture on top. Pinch ends together. Brush with eggs, sprinkle with sesame seeds. Place on cookie sheet.
5. Bake uncovered for 35 minutes.
SAUCE:
1. Heat 1 tbsp. oil, add onions saute for 5 minutes. Add mushrooms and saute another 4 minutes. Add salt, pepper, and dill; remove from heat.
2. Whisk remaining oil, flour, soy milk, and onion soup mix mixture in a sauce pan. Stir together till boiling. Add the onion and mushrooms and boil another minute.
3. Pour over wellingtons right before serving.