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Chicken Wellington


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  • 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


Servings 8


Step 1

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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