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Chicken Wellington Recipe

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★★★★★

4.7 from 88 reviews

Chicken Wellington is a sophisticated and delicious dish featuring tender chicken breasts wrapped in a savory mushroom duxelles and prosciutto, all encased in flaky puff pastry. This elegant recipe is perfect for special occasions or a gourmet dinner at home, combining rich flavors and textures for a truly impressive meal.

Ingredients

Scale

Chicken and Duxelles

  • 2 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup finely chopped mushrooms
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • Salt, to taste
  • Black pepper, to taste

Assembly and Baking

  • 4 slices prosciutto
  • 1 tablespoon Dijon mustard
  • 1 sheet puff pastry, thawed but cold
  • 1 egg yolk
  • 1 teaspoon water

Instructions

  1. Season and Sear the Chicken: Season the chicken breasts with salt and black pepper. Heat olive oil in a pan over medium-high heat, then sear the chicken breasts until golden brown on both sides. Remove from heat and allow to cool completely.
  2. Prepare the Mushroom Duxelles: In the same pan, add butter and sauté the finely chopped mushrooms, shallot, and minced garlic. Cook until the moisture evaporates and the mixture becomes paste-like. Let the mushroom duxelles cool.
  3. Wrap Chicken with Prosciutto and Duxelles: Lay the prosciutto slices slightly overlapping on plastic wrap. Spread the cooled mushroom mixture evenly over the prosciutto. Place the cooled chicken breast in the center. Roll the prosciutto and mushroom mixture tightly around the chicken using the plastic wrap. Chill in the refrigerator for 15–20 minutes to set.
  4. Enclose in Puff Pastry: Roll out the cold puff pastry sheet on a floured surface. Place the wrapped chicken in the center of the puff pastry and enclose it, sealing the edges tightly. Chill again in the refrigerator for 10 minutes to firm up.
  5. Prepare for Baking: Beat the egg yolk with water and brush the mixture over the puff pastry surface to create a golden glaze. Cut small slits into the top of the pastry to allow steam to escape during baking.
  6. Bake the Wellington: Preheat the oven to 400°F (200°C). Place the wrapped chicken on a baking sheet and bake for 25–30 minutes or until the pastry is golden brown and cooked through.
  7. Rest and Serve: Let the Chicken Wellington rest for 5 minutes after baking to allow the juices to redistribute. Slice and serve warm.

Notes

  • Ensure the chicken and mushroom mixture are completely cooled before wrapping to prevent the puff pastry from becoming soggy.
  • Use cold yet pliable puff pastry for optimal rise and a beautiful golden finish.
  • Allow the Wellington to rest after baking to keep the chicken moist and juices sealed inside.

Keywords: Chicken Wellington, puff pastry chicken, mushroom duxelles, prosciutto wrapped chicken, elegant chicken recipe

Find it online: https://mixitwitjoe.com/chicken-wellington-recipe/