Chicken Wellington Recipe
Chicken Wellington is a sophisticated and flavorful dish featuring tender chicken breasts wrapped in a savory mushroom duxelles and prosciutto, all encased in a golden, flaky puff pastry. Perfect for special occasions or an impressive dinner, this recipe combines tender seared chicken with rich mushroom filling and crisp pastry for a delightful meal.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
Scale
Chicken and Filling
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup finely chopped mushrooms
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 4 slices prosciutto
- 1 tablespoon Dijon mustard
- Salt, to taste
- Black pepper, to taste
Pastry and Finishing
- 1 sheet puff pastry, thawed but cold
- 1 egg yolk
- 1 teaspoon water
Instructions
- Season and Sear Chicken: Season both chicken breasts with salt and black pepper. Heat olive oil in a pan over medium-high heat, then sear the chicken breasts until golden brown on both sides. Remove from heat and let the chicken cool completely to avoid melting the pastry later.
- Prepare Mushroom Duxelles: In the same pan, add butter and sauté the finely chopped mushrooms, shallots, and minced garlic. Cook until all moisture evaporates and the mixture becomes paste-like. Remove from heat and allow the duxelles to cool.
- Assemble Prosciutto Wrap: Lay the prosciutto slices on a sheet of plastic wrap slightly overlapping. Spread the cooled mushroom mixture evenly over the prosciutto. Place the cooled chicken breast in the center, then roll tightly using the plastic wrap. Chill this roll in the refrigerator for 15–20 minutes to help it set.
- Encase in Puff Pastry: Roll out the cold puff pastry on a floured surface. Remove the plastic wrap from the chicken roll and place it in the center of the pastry. Wrap the pastry around the chicken, sealing all edges tightly. Chill again for 10 minutes to firm up.
- Prepare Egg Wash and Vent Pastry: Mix the egg yolk with water to create an egg wash. Brush it generously over the top of the pastry-wrapped chicken. Using a sharp knife, cut small slits on top of the pastry to allow steam to escape during baking.
- Bake: Preheat the oven to 400°F (200°C). Place the pastry-wrapped chicken on a baking tray and bake for 25–30 minutes or until the pastry is golden brown and cooked through.
- Rest and Serve: Remove from the oven and let the Wellington rest for 5 minutes before slicing. Serve warm and enjoy.
Notes
- Ensure the chicken is completely cooled after searing to prevent the puff pastry from becoming soggy.
- Use cold puff pastry and keep it chilled before baking to achieve the best flaky texture.
- Cutting vents in the pastry allows steam to escape and prevents sogginess.
- You can substitute prosciutto with ham or bacon if preferred.
- Serve with a side of steamed vegetables or a light salad for a balanced meal.
Keywords: Chicken Wellington, puff pastry chicken, mushroom duxelles, prosciutto wrapped chicken, elegant chicken recipe
Find it online: https://todayfoodrecipe.com/chicken-wellington-recipe/
