Deconstructed Chicken Wellington with Maple Cream Sauce

By CheeseDiva

Voted one of the best over 38 years of First Monday in December dinners!

Ingredients

• 6 - chicken thighs - boneless, skinless
• 1 cup Maple Syrup
• 2 Teas. thyme
• 1 puff pastry sheet - cut into 6 pieces, baked according to package
• directions
• Fresh thyme sprigs - optional garnish.
• Maple Cream sauce
• 4 T butter
• 1 shallot, diced
• 2 cups cream
• 1/4 cup real maple syrup
• 1 teas. thyme
• salt & pepper to taste

Preparation

Step 1

Put thighs in baking dish.
Cover with maple syrup and thyme.
Bake 30 min. or until done, but not too dry.

Sauce:

Gently saute shallots in melted butter until translucent. Add the cream and simmer for one minute. Add maple syrup, stirring to combine. Add thyme, s&p to taste, and cook over medium heat, stirring occasionally.

Assemble:
Stack one piece of chicken on each piece of baked puff pastry.
Pour warm sauce over all.
Garnish with fresh thyme - optional.
Serve.