Chicken Wellington w/ Green Goddess Dressing

By CheeseDiva

Ingredients

• For the Duxelles:
• 4 (6 to 8-oz.) boneless chicken breast halves
• 4 tablespoons butter
• Salt and pepper
• 8 oz. brie cheese, softened
• 1/2 recipe duxelles (see master recipe)
• 1 package (17.3-oz.) puff pastry sheets, thawed
• Egg wash (1 egg beaten with 1 teaspoon water)
• 3 pints (1 1/2 pounds) white button mushrooms
• 2 shallots, peeled and roughly chopped
• 4 cloves garlic, peeled and roughly chopped
• 2 sprigs fresh thyme, leaves only
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Green Goddess:
• 2 teaspoons anchovy paste or 2-4 canned anchovies
• 1 small garlic clove, minced
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1/2 cup chopped parsley
• 1/4 cup chopped tarragon
• 3 Tbsp chopped chives
• 2 Tbsp lemon juice
• Salt and black pepper to taste
• Put all of the ingredients in the bowl of a blender or food processor and blend or pulse until you get an evenly smooth dressing, about 30-45 seconds.
• The dressing should last about a week in the fridge.

Details

Servings 1
Adapted from oneperfectbite.blogspot.com

Preparation

Step 1

Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool completely.


Egg wash (1 egg beaten with 1 teaspoon water

1) Preheat oven to 400 degrees.

2) Heat butter in an ovenproof casserole large enough to hold chicken in a single layer. Quickly roll chicken in butter and remove from pan. Season both sides of chicken with salt and pepper. Bake for 20 to 25 minutes. Remove from oven and set aside to cool.

3) Divide brie into 8 equal portions. Divide duxelles into 8 equal portions. Spread a portion of cheese on the inner side of each chicken breast. Cover with an equal portion of duxelles. Spread a portion of cheese on top side of each breast. Set aside.

4) Cut each pastry sheet into two pieces. Place a breast in the center of each piece, top with some Duxelle and a piece of brie. Draw up sides to enclose chicken. Place on paper lined tray and refrigerate for several hours.

5) Preheat oven to 425 degrees F. Brush each packet with egg wash. Bake for 40 to 45 minutes, or until pastry is a deep golden brown. Let sit 10 minutes before serving.
Serve with Green Goddess dressing.