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.
Ingredients
Scale
- 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
Instructions
- 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.
- Remove twine and brush cooked chicken with mustard. Chill completely in refrigerator.
- Pulse mushrooms in food processor until finely chopped. Sauté in butter over medium-high heat for 10-12 minutes until moisture evaporates.
- Incorporate shallots and parsley into mushroom mixture. Add garlic and white wine, cooking until liquid disappears. Transfer to plate and refrigerate for 20 minutes.
- Layer prosciutto on plastic wrap, creating an overlapping base. Spread chilled mushroom duxelles evenly over prosciutto.
- 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.
- 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.
- 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.
- For mushroom sauce, melt butter in skillet over medium-high heat. Sauté shallots until soft, then add mushrooms and garlic.
- Incorporate remaining butter and flour, cooking until mixture turns light golden and develops nutty aroma.
- Gradually whisk in wine and half-and-half until sauce thickens. Remove from heat and stir in fresh thyme.
- 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