Description
Chicken Wellington with Dijon Cream Sauce is a delightful dish that elevates any dining experience. This recipe features succulent chicken breasts paired with vibrant spinach and earthy mushrooms, all enveloped in a flaky puff pastry. The rich and tangy Dijon cream sauce adds a layer of creamy flavor that leaves a lasting impression. Perfect for both special occasions and casual family dinners, this elegant meal is easy to prepare, making it an ideal choice for novice cooks looking to impress their guests.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 package (14 oz) puff pastry sheets
- 2 cups baby spinach
- 1 cup cremini mushrooms, finely chopped
- 3 tbsp Dijon mustard
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 tbsp fresh thyme or parsley
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, sauté the chopped mushrooms in olive oil until browned. Add spinach and cook until wilted; season with salt and pepper. Let cool.
- Season each chicken breast with salt, pepper, and Dijon mustard.
- Roll out the puff pastry on a floured surface large enough to wrap around the chicken. Place the cooled mushroom-spinach mixture in the center, top with seasoned chicken breasts, and seal the edges.
- Brush the Wellingtons with egg wash for a golden finish and bake for 30-35 minutes until golden brown.
- For the sauce, combine heavy cream and chicken broth in a saucepan over medium heat. Stir in Dijon mustard and herbs until slightly thickened; drizzle over sliced Wellingtons before serving.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg