How To Make Chicken & Mushroom Wellington
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 2 cups sliced mushrooms
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
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Preheat the oven to 400°F (200°C).
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In a skillet, heat the olive oil over medium heat. Add the mushrooms, garlic, thyme, salt, and pepper. Cook until the mushrooms are soft and the liquid has evaporated, about 5 minutes. Remove from heat and set aside.
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Season the chicken breasts with salt and pepper. In the same skillet, sear the chicken on both sides until golden brown. Remove from heat and let cool slightly.
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Roll out the puff pastry on a lightly floured surface. Cut into 4 equal-sized squares.
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Place a spoonful of the mushroom mixture onto each puff pastry square. Top with a chicken breast. Fold the pastry over the chicken and seal the edges by pressing with a fork.
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Transfer the Wellingtons onto a baking sheet lined with parchment paper. Brush with the beaten egg to give them a golden color.
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Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the chicken is cooked through.
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Serve hot and enjoy!
Nutrition
- Calories : 395kcal
- Total Fat : 19g
- Saturated Fat : 4g
- Cholesterol : 118mg
- Sodium : 418mg
- Total Carbohydrates : 22g
- Dietary Fiber : 1g
- Sugar : 1g
- Protein : 34g
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