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August 2, 2011
Chicken Wellington
Poultry Classics
Prep time:
30 minutes, plus chillingbaking time:
25 to 30 minutes“What a tasty gift to the family: chicken packaged in a flaky, golden wrapper.”
Ingredients
Serves 6
- 6 large boneless, skinless chicken-breast halves
- 3/4 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 4 tablespoons butter, divided
- 12 ounces mushrooms, finely chopped
- 1/2 cup finely chopped onion
- 2 tablespoons port wine, optional
- 1 teaspoon dried thyme
- 1 (17 1/4-ounce) package frozen puff pastry, thawed
- 1 large egg, separated
- 1 tablespoon Dijon mustard
- 1 teaspoon milk
Directions
1
Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Melt half the butter in large skillet over medium heat. Cook half the chicken until golden, 6 minutes, turning once. Transfer to clean plate. Cook remaining chicken; cool.
2
Melt remaining butter in skillet over medium heat. Add mushrooms and onion. Cook and stir about 5 minutes. Add wine, if desired, thyme, 1/2 teaspoon salt and 1/8 teaspoon pepper. Simmer until liquid evaporates, stirring often, 10 minutes; cool.
3
Roll pastry to two 15 × 12-inch rectangles. Cut each into 12 × 5-inch strips. Cut corners from pastry and cut into decorative shapes. Beat egg white; brush over pastry. Place a chicken breast lengthwise at one end of each strip. Spread mustard over chicken; top with mushroom mix. Fold pastry over top. Fold bottom pastry edge up over top; seal. Place on ungreased baking sheet. Decorate with pastry shapes. Mix egg yolk with milk; brush over pastry. Cover loosely with plastic wrap. Chill until cold, 1 to 4 hours.
4
Preheat oven to 400°F. Remove plastic wrap. Bake until golden brown and chicken is 170°F, about 25 to 30 minutes.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
Grandma kept the kitchen and the cooking ingredients cold when she worked with puff pastry. She also chilled the pastry before she baked it. That way she knew it would puff up to a light and crisp finish in the oven.
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