Directions
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
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In a skillet over medium heat, add a drizzle of olive oil. Sauté the chopped mushrooms until they are nicely browned, which will take about 5 minutes. The tremendous aroma will fill your kitchen, making it hard to resist.
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Next, add the baby spinach to the skillet and cook until just wilted, seasoned with salt and pepper to taste. Remove this mixture from heat and let it cool for a moment.
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While the filling cools, season both sides of the chicken breasts with salt and pepper. Generously brush them with dijon mustard to enhance their flavor. This step is essential, as the mustard adds a tremendous depth to the chicken.
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Roll out the puff pastry on a lightly floured surface. Gently stretch it to ensure it will comfortably wrap around your chicken and filling.
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Spoon the cooled mushroom-spinach mixture into the center of each pastry piece. Ensure it’s evenly distributed for a delightful taste in every bite.
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Place the seasoned chicken breasts on top of the filling. Then, take the edges of the pastry and fold them over the chicken, pinching the seams to seal tightly. This step will ensure that all the flavors remain locked inside during baking.
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To create a beautiful golden color on your Wellingtons, brush the assembled pastries with an egg wash made from a beaten egg mixed with a tablespoon of water.
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Place the Wellingtons on the prepared baking sheet and bake in the preheated oven for 30-35 minutes. It’s done when the pastry is golden brown and flaky.
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While the Wellingtons bake, you can prepare the Dijon cream sauce. In a medium saucepan over medium heat, combine the heavy cream and chicken broth. Stir in the Dijon mustard and fresh herbs, allowing the sauce to slowly thicken for about 5-7 minutes.
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Once the Wellingtons are finished and cooled slightly, slice them elegantly. Drizzle the warm cream sauce over the portions before serving.
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