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The Best Chicken Wellington & Creamy Dijon Sauce

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Experience the elegance of Chicken Wellington with a rich, tangy Dijon cream sauce. This gourmet dish transforms simple chicken breasts into a luxurious meal that’s perfect for any celebration.

Ingredients

  • Boneless, skinless chicken breasts (6-8 ounces each)
  • High-quality, all-butter puff pastry
  • Cremini mushrooms (baby bella)
  • White button mushrooms
  • Shallots
  • Garlic
  • Fresh thyme
  • Fresh parsley or chives (for garnish)
  • Thinly sliced smoked beef or prosciutto
  • Dijon mustard
  • Heavy cream
  • Beef broth
  • Butter
  • Olive oil
  • Egg yolk
  • Water or milk (for egg wash)

Instructions

  1. Prepare the Chicken: Take your boneless, skinless chicken breasts and place each one between two pieces of plastic wrap. Using a meat mallet or a heavy rolling pin, gently pound them to an even thickness of about 1/2 inch. Season generously with salt and black pepper.
  2. Make the Mushroom Duxelles: Finely chop your mushrooms, shallots, and garlic. In a large skillet over medium-high heat, melt 1 tablespoon of butter and a drizzle of olive oil. Add the chopped mushrooms, shallots, and garlic along with the fresh thyme. Cook, stirring frequently, until all the liquid has evaporated and the mixture is dry and deeply golden, about 10-15 minutes. Season with salt and pepper. Transfer to a bowl and let cool completely.
  3. Assemble the Wellingtons: Lightly flour a clean work surface. Unroll one sheet of thawed puff pastry. Trim if necessary to form a neat rectangle (around 10×12 inches). In the center of the pastry, lay out a single layer of the thinly sliced smoked beef. Spread about 2-3 tablespoons of the cooled duxelles evenly over the smoked beef layer. Place one pounded chicken breast on top of the duxelles. Carefully fold the puff pastry over the chicken, bringing the opposite sides together and pressing firmly to seal the edges. Trim any excess pastry, leaving about a 1-inch border. Place the sealed Wellington seam-side down on a parchment-lined baking sheet. Repeat with the remaining chicken and pastry.
  4. Egg Wash and Bake: Preheat your oven to 400°F (200°C). In a small bowl, whisk together the egg yolk with a splash of water or milk to create an egg wash. Brush the tops and sides of each Wellington generously with the egg wash. Using a sharp knife, carefully score the top of the pastry with a few diagonal lines. Bake for 25-30 minutes, or until the pastry is golden brown and puffed, and the chicken is cooked through (internal temperature should reach 165°F / 74°C). Once baked, remove from the oven and let the Wellingtons rest on the baking sheet for 5-10 minutes before slicing.
  5. Prepare the Dijon Cream Sauce: In a small saucepan over medium heat, melt 1 tablespoon of butter. Add the finely minced shallots and cook until softened, about 2-3 minutes. Pour in the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce slightly for a couple of minutes. Whisk in the Dijon mustard, then slowly pour in the heavy cream, stirring constantly. Bring the sauce to a gentle simmer and cook for 5-7 minutes, or until it has thickened to your desired consistency. Season with salt and pepper to taste.
  6. Serve: Slice each Chicken Wellington in half or into thick slices. Serve immediately with a generous drizzle of the warm Dijon Cream Sauce.

Nutrition

Keywords: Keep your puff pastry cold for maximum puff and flakiness. Ensure the mushroom duxelles are dry to prevent soggy pastry. Pound chicken evenly for consistent cooking. Don't overfill the Wellingtons to avoid bursting during baking. Allow resting time after baking for juicier chicken.

Find it online: https://crumella.com/the-best-chicken-wellington-creamy-dijon-sauce/