Chicken Wellington

Chicken Wellington
Chicken Wellington

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    pkg (17 1/4 oz) frozen puff pastry sheets

  • 8

    boneless, skinless chicken breasts

  • 2

    tsp dried thyme leaves

  • Salt & freshly ground pepper

  • 5

    Tbsp butter

  • 1

    large onion, finely chopped

  • 1/4

    lb mushrooms, sliced

  • 2

    Tbsp chopped parsley

  • 1

    pkg (3 oz) cream cheese

  • 2

    Tbsp dijon mustard

  • Egg wash

Directions

Thaw pastry 20 minutes. Sprinkle chicken with seasonings. In a medium skillet, brown chicken in 3 Tbsp butter; set aside. Add remaining butter to skillet. Add onion and mushrooms; saute' until tender and liquid has evaporated. Stir in parsley. On a lightly floured surface, roll each sheet to 14 inch square; cut into 4 7-inch squares. Preheat oven to 375 degrees. In small bowl, combine cream cheese with mustard; spread over chicken. Spread each pastry square with 2 Tbsp mushroom mixture. Top with chicken breasts. Brush edges of pastry with water; wrap pastry around chicken, pressing edges to seal. Place seam side down on ungreased baking sheet. Brush with egg wash and bake for 25 minutes or until puffed & golden brown.

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