Description
Chicken Wellington with Dijon Cream Sauce is a delightful fusion of comfort and elegance, featuring tender chicken wrapped in flaky pastry and topped with a rich creamy sauce. This dish is not just a meal; it’s an experience that transforms any gathering into a celebration. Whether for special occasions or cozy weeknight dinners, this recipe is sure to impress your guests while being surprisingly easy to prepare.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 sheet puff pastry (thawed)
- 2 cups fresh baby spinach
- 1 cup cremini mushrooms (finely chopped)
- 3 cloves garlic (minced)
- 3 tbsp Dijon mustard
- 1 cup heavy cream
- 2 tbsp unsalted butter
- Salt and pepper (to taste)
- 1 egg (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). In a skillet, melt butter over medium heat and sauté minced garlic until fragrant. Add chopped mushrooms and spinach; cook until softened.
- Season the mixture with salt, pepper, and stir in Dijon mustard. Set aside to cool.
- Roll out the puff pastry on a floured surface. Place chicken breasts in the center of the pastry; top with the mushroom-spinach mixture.
- Fold over the pastry edges, sealing tightly. Brush with an egg wash for a golden finish.
- Bake on a parchment-lined tray for 25-30 minutes or until golden brown.
- For the sauce, heat heavy cream and remaining Dijon mustard in a saucepan until warm and slightly thickened. Drizzle over sliced Chicken Wellington before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 Chicken Wellington (250g)
- Calories: 480
- Sugar: 3g
- Sodium: 670mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 125mg