Description
Chicken Wellington with Dijon Sauce is a delectable dish that combines flaky puff pastry, tender chicken, and a zesty Dijon sauce. This gourmet recipe is perfect for impressing guests or enjoying a cozy family dinner.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 sheet high-quality frozen puff pastry
- 2 cups fresh spinach
- 1 cup cremini mushrooms, chopped
- 3 tbsp Dijon mustard
- 1 egg (for wash)
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- 1 cup low-sodium chicken broth
- 2 tbsp fresh thyme or parsley
Instructions
- Preheat oven to 400°F (200°C). Thaw puff pastry at room temperature.
- Sauté chopped mushrooms and spinach in a skillet until moisture evaporates. Briefly sear seasoned chicken breasts until browned.
- Spread Dijon mustard on each chicken breast and layer sautéed vegetables on top.
- Roll out puff pastry and wrap each chicken piece tightly, sealing edges with egg wash.
- Place on a parchment-lined baking sheet, brush tops with egg wash, and bake for 25-30 minutes until golden brown.
- While baking, prepare the sauce by whisking together heavy cream, additional Dijon mustard, and chicken broth in a saucepan over medium heat until thickened. Stir in fresh herbs before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 Chicken Wellington (200g)
- Calories: 480
- Sugar: 3g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg