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Chicken Wellington with Dijon Cream Sauce Delight

Cook Up Chicken Wellington with Dijon Cream Sauce Delight

A delicious Chicken Wellington with Dijon Cream Sauce Delight blending comfort and sophistication, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 slices
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken Filling
  • 2 pieces Chicken Breasts Substitute with turkey if desired.
  • 2 cups Fresh Spinach Can swap with kale.
  • 1 cup Mushrooms Use a veggie alternative for vegetarian option.
Pastry
  • 1 sheet Puff Pastry Homemade or store-bought.
Dijon Cream Sauce
  • 2 tablespoons Dijon Mustard Use high-quality mustard.
  • 1 cup Heavy Cream Can lighten with half-and-half or milk.
  • 1 cup Chicken Broth Vegetable broth works for vegetarian option.
  • 1 tablespoon Fresh Herbs (e.g., thyme, parsley) Optional.
Cooking Ingredients
  • 1 tablespoon Olive Oil Other cooking oils can be used.
  • 1 piece Egg For wash; omit for vegan version.
Seasoning
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Pepper Adjust according to taste.

Equipment

  • large skillet
  • Baking Sheet
  • Parchment Paper
  • small saucepan
  • meat thermometer

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. In a large skillet, heat olive oil over medium heat. Sauté the chopped mushrooms for 5-7 minutes until browned. Add spinach and season with salt and pepper, cooking for another 2 minutes.
  3. Season chicken breasts with salt and pepper, spreading Dijon mustard evenly on both sides.
  4. Roll out puff pastry and place cooled mushroom and spinach mixture in the center. Lay seasoned chicken on top and fold the pastry edges to seal tightly.
  5. Brush the assembled Wellington with egg wash and transfer it to the baking sheet. Bake for 30-35 minutes until golden brown and chicken reaches 165°F (75°C).
  6. In a saucepan, combine heavy cream and chicken broth over medium-low heat, stirring in Dijon mustard and herbs. Cook for 5-7 minutes until sauce thickens.
  7. Let the Chicken Wellington rest for a few minutes, slice, and serve drizzled with the warm Dijon cream sauce.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 25gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 1000IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Let chicken rest after cooking for tenderness. Avoid overfilling pastry to prevent sogginess. Use high-quality Dijon mustard for better flavor. Assemble ahead and refrigerate before baking for convenience. Ensure chicken reaches 165°F (75°C) for safe consumption.

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