Luxurious Chicken Wellington with Mushroom Cream Sauce Recipe

Crafting an elegant chicken wellington with a mushroom cream sauce can elevate your dinner from ordinary to extraordinary.

Soft, buttery pastry wraps tender chicken in a luxurious blanket of savory flavors.

Mushrooms bring an earthy depth that complements the delicate meat perfectly.

Chefs love this dish for its impressive presentation and complex taste profile.

Each bite promises a delightful blend of textures and rich, creamy notes.

Professional kitchens might seem intimidating, but you can easily master this recipe with careful steps.

Prepare to impress everyone at your table with this stunning culinary creation.

Chicken Wellington with Mushroom Sauce Elegance

• Gourmet Technique Simplified: Break down a complex restaurant-style dish into manageable steps for home cooks, making professional-level cooking accessible and fun.
• Texture Sensation: Combines crispy golden puff pastry, tender sous-vide chicken, salty prosciutto, and earthy mushroom duxelles for a multi-layered sensory experience.
• Meal Prep Champion: Can be partially prepared in advance, allowing busy home chefs to assemble components ahead of time and bake fresh when ready to serve, perfect for entertaining or weeknight dinners with a touch of elegance.
• Sauce Game Strong: The rich mushroom cream sauce elevates the entire dish, adding depth and luxurious flavor that transforms a good recipe into an extraordinary culinary adventure.

Ingredients Needed to Make Chicken Wellington

• Chicken Breasts: Large and tender cuts perfect for creating an elegant main course.

• Prosciutto, Puff Pastry Dough: Thin Italian ham and delicate pastry that create a crispy, flavorful exterior for the chicken.

• Mushrooms, Shallots, Parsley, Garlic: A finely chopped mixture that provides deep, earthy flavor and moisture to the chicken filling.

• Butter, Flour, White Wine, Half and Half: Creamy components that create a rich and smooth mushroom sauce.

• Salt, Pepper, Fresh Thyme: Classic seasonings that enhance the overall taste of the dish.

• Kitchen Twine, Cooking Spray, Egg Yolk: Essential tools for shaping, preventing sticking, and achieving a golden brown exterior.

How to Prepare Chicken Wellington with Sauce

Step 1: Prepare Chicken Logs

Tie chicken breasts with kitchen twine to create uniform shapes. Season with salt and pepper.

Cook the chicken using either sous vide method in a 140-degree water bath for 1½ to 4 hours or bake in a 400-degree oven until internal temperature reaches 165 degrees Fahrenheit.

Step 2: Chill and Prepare Chicken

Remove twine from cooked chicken.

Brush with mustard and refrigerate until completely chilled.

Step 3: Create Mushroom Mixture

Use a food processor to finely chop mushrooms.

• Butter
• Chopped mushrooms

Cook for 10-12 minutes until mushrooms release most moisture.

Step 4: Enhance Mushroom Mixture

• Diced shallots
• Parsley
• Minced garlic
• White wine

Cook until wine evaporates.

Transfer to a plate and chill in refrigerator for 20 minutes.

Step 5: Layer Prosciutto Base

Lay plastic wrap on counter.

Create a thin, overlapping prosciutto layer. Spread chilled mushroom mixture evenly over prosciutto.

Step 6: Wrap Chicken

Place chilled chicken on mushroom-prosciutto layer. Roll tightly using plastic wrap.

Twist ends to secure. Refrigerate.

Step 7: Encase in Puff Pastry

Spray plastic wrap with cooking spray. Roll out puff pastry.

Wrap chicken in pastry, trimming excess dough. Seal edges carefully.

Chill for 20 minutes.

Step 8: Bake Wellington

Preheat oven to 425 degrees Fahrenheit.

Remove plastic wrap from pastry-wrapped chicken. Place on baking sheet seam-side-down.

Brush with egg yolk and sprinkle with salt. Bake 25-35 minutes until pastry is golden brown.

Step 9: Prepare Mushroom Cream Sauce

• Butter
• Shallots
• Mushrooms
• Garlic

Cook until mushrooms release juices.

Step 10: Create Sauce Base

• Remaining butter
• Flour

Cook until flour turns light golden and smells nutty.

Step 11: Finish Sauce

• Wine
• Half and half

Whisk until slightly thickened. Remove from heat.

Stir in fresh thyme.

Step 12: Serve

Drizzle mushroom cream sauce over Chicken Wellington just before serving.

Tips to Nail Chicken Wellington Perfection

• Cooking chicken at a precise 140 degrees ensures juicy, tender meat without drying out. This method guarantees perfectly cooked chicken every single time.
• Wrapping chicken in prosciutto adds an extra layer of flavor and helps keep the meat moist during baking. The thin, salty meat complements the mushroom duxelles beautifully.
• Chilling the wrapped chicken before baking helps the puff pastry maintain its crisp, flaky texture. Always work with cold pastry to achieve that golden, crisp exterior.
• Create a velvety mushroom cream sauce by slowly whisking wine and half-and-half into a roux. The key is cooking the flour until it turns light golden and develops a nutty aroma.

Flavor Variations for Chicken Wellington Sauce

• Low-Carb Cauliflower Wellington: Replace puff pastry with thinly sliced cauliflower sheets, creating a lighter, vegetable-based alternative perfect for keto dieters.
• Vegetarian Mushroom Wellington: Swap chicken with firm tofu or portobello mushrooms, maintaining the classic wellington structure while offering a plant-based option.
• Gluten-Free Almond Flour Wellington: Use almond flour pastry instead of traditional puff pastry, ensuring those with gluten sensitivities can enjoy this elegant dish.
• Mediterranean Herb Wellington: Incorporate Mediterranean herbs like rosemary and oregano into the duxelles, adding a bright, aromatic flavor profile to the classic recipe.

Pairing Ideas to Complement Chicken Wellington

• Select a crisp, medium-bodied white wine like Chardonnay or Pinot Grigio to complement the rich, buttery flavors of the Chicken Wellington and mushroom cream sauce.
• Prepare a classic dry martini with botanical gin to cut through the dish's richness and enhance the herbal notes from the thyme and parsley.
• Choose a light-bodied Sauvignon Blanc with herbaceous undertones that will harmonize beautifully with the mushroom cream sauce and delicate chicken.
• Opt for a sparkling prosecco to provide refreshing acidity that contrasts the creamy sauce and buttery puff pastry, cleansing the palate between bites.

Storage Suggestions for Chicken Wellington Leftovers

• Store leftover Chicken Wellington in an airtight container in the refrigerator for up to 3 days. Wrap each piece individually in plastic wrap or aluminum foil to maintain moisture and prevent flavor transfer.
• Wrap the uncooked or cooked Wellington tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Preheat oven to 350°F. Place Wellington on a baking sheet and cover loosely with foil to prevent over-browning. Warm for 15-20 minutes until heated through, removing foil in the last 5 minutes to crisp the pastry.

FAQs

• Is Chicken Wellington difficult to make?

Not at all! While it looks fancy, this recipe breaks down each step carefully. With patience and following the instructions, home cooks can create a restaurant-quality dish.

• Can I substitute ingredients if I don't have everything?

Yes! You can replace prosciutto with ham, use different mushrooms like cremini or shiitake, and swap white wine with chicken broth if needed.

• Why do I need to chill the ingredients multiple times during preparation?

Chilling helps the layers set, prevents butter from melting, and makes rolling and wrapping easier. It ensures a crisp, flaky pastry and helps ingredients maintain their structure.

Chicken Wellington With A Mushroom Cream Sauce Recipe

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4.9 from 13 reviews

• Total Time: 2 hours 35 minutes
• Yield: 2 1x

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Description

Classic chicken wellington showcases tender chicken wrapped in golden puff pastry. Rich mushroom cream sauce complements the elegant main course, offering you a luxurious dining experience with European culinary finesse.

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Ingredients

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• 2 chicken breasts (boneless, skinless)
• 10–12 slices prosciutto
• 1 package frozen puff pastry dough (thawed)
• 1 egg yolk (lightly beaten)
• 2 cups cremini mushrooms (whole)
• 1 cup cremini mushrooms (chopped)
• 3 shallots (medium, diced)
• 1 shallot (diced)
• 3 cloves garlic (minced)
• 2 cloves garlic (minced)
• 1 tbsp flat leaf parsley (finely chopped)
• 1 tsp thyme (fresh, minced)
• 2 tbsp mustard
• 1/4 cup white wine
• 1/4 cup white wine
• 4 tbsp butter (divided)
• 1½ tbsp flour
• 1 cup half and half
• pinch of crushed red pepper flakes (optional)
• salt and pepper, to taste

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Instructions

1. Prepare chicken breasts by creating uniform logs with kitchen twine, seasoning with salt and pepper. Sous vide at 140 degrees for 1½ to 4 hours or bake at 400 degrees for 30 minutes until internal temperature reaches 165 degrees.
2. Remove twine and brush cooked chicken with mustard. Chill completely in refrigerator.
3. Pulse mushrooms in food processor until finely chopped. Sauté in butter over medium-high heat for 10-12 minutes until moisture evaporates.
4. Incorporate shallots and parsley into mushroom mixture. Add garlic and white wine, cooking until liquid disappears. Transfer to plate and refrigerate for 20 minutes.
5. Layer prosciutto on plastic wrap, creating an overlapping base. Spread chilled mushroom duxelles evenly over prosciutto.
6. Position chilled chicken on mushroom layer. Using plastic wrap, carefully roll chicken in prosciutto mixture. Twist wrap ends to tighten, tucking underneath. Repeat for second chicken breast.
7. Prepare puff pastry by rolling on sprayed plastic wrap. Unwrap prosciutto-wrapped chicken and place on pastry edge. Roll pastry around chicken, trimming excess dough. Seal sides carefully and chill for 20 minutes.
8. Preheat oven to 425 degrees. Remove pastry-wrapped chicken from plastic, placing seam-side-down on baking sheet. Brush with egg yolk and sprinkle salt. Bake 25-35 minutes until pastry turns golden and chicken is heated through.
9. For mushroom sauce, melt butter in skillet over medium-high heat. Sauté shallots until soft, then add mushrooms and garlic.
10. Incorporate remaining butter and flour, cooking until mixture turns light golden and develops nutty aroma.
11. Gradually whisk in wine and half-and-half until sauce thickens. Remove from heat and stir in fresh thyme.
12. Serve chicken wellington immediately, drizzling warm mushroom cream sauce over top.

Notes

• Opt for sous vide cooking to ensure perfectly tender and evenly cooked chicken breasts with consistent moisture and texture.
• Allow mushroom mixture to chill completely before wrapping to prevent soggy pastry and enhance flavor concentration.
• Ensure tight, seamless wrapping with minimal air pockets to prevent uneven baking and potential structural collapse during cooking.
• Brush pastry generously with egg yolk for a gorgeous golden-brown, glossy exterior that adds visual appeal and crisp texture.

• Prep Time: 1 hour 30 minutes
• Cook Time: 1 hour 5 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 2
• Calories: 740 kcal
• Sugar: 4 g
• Sodium: 950 mg
• Fat: 48 g
• Saturated Fat: 19 g
• Unsaturated Fat: 26 g
• Trans Fat: 0.5 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Protein: 44 g
• Cholesterol: 215 mg