Description
Indulge in a tender chicken breast wrapped in flaky pastry, stuffed with earthy mushrooms and vibrant spinach, all complemented by a rich Dijon cream sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 package (14 oz) puff pastry sheets, thawed
- 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 your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Sauté the mushrooms in a skillet with olive oil until browned, then add spinach until wilted. Season with salt and pepper, then let cool.
- Prepare the chicken by seasoning with salt, pepper, and Dijon mustard on both sides.
- Roll out the puff pastry on a floured surface until pliable.
- Assemble the Wellingtons by layering the mushroom-spinach mixture, then placing the chicken on top and sealing the pastry.
- Brush the pastry with egg wash and bake for 30-35 minutes or until golden brown.
- Prepare the sauce by combining cream and chicken broth in a saucepan, then stir in Dijon and herbs until slightly thickened.
- Serve sliced Wellingtons drizzled with the creamy sauce.
Notes
You can substitute chicken with turkey or use plant-based proteins for a vegetarian version. Try adding cheese like Gruyère for richness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 900mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg
Keywords: Chicken Wellington, Dijon Cream Sauce, Gourmet Cooking, Comfort Food, Main Dish