Chicken Wellington with Dijon Cream Sauce

Ingredients (11)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden brown. Remove and let cool slightly.
3. In the same skillet, add chopped mushrooms and cook until they release their moisture and become golden, about 5-7 minutes. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper. Remove from heat and let cool.
4. Roll out puff pastry sheets on a lightly floured surface. Cut each sheet into quarters to create 8 squares.
5. Spread 1 teaspoon of Dijon mustard on each chicken breast. Place a chicken breast in the center of 4 pastry squares. Top each with the mushroom-spinach mixture.
6. Cover each with the remaining pastry squares, pressing edges to seal. Trim excess pastry if needed. Crimp edges with a fork for a decorative finish.
7. Place Wellingtons seam-side down on the prepared baking sheet. Brush tops with beaten egg. Cut small slits in the top for steam to escape.
8. Bake for 25-30 minutes until pastry is golden brown and chicken reaches an internal temperature of 165°F (74°C).
9. While Wellingtons bake, prepare the sauce: In a saucepan, combine heavy cream, chicken broth, and remaining Dijon mustard. Simmer over medium heat, stirring occasionally, until slightly thickened, about 5-7 minutes. Stir in fresh herbs and season with salt and pepper.
10. Let Wellingtons rest for 5-10 minutes before serving. Slice each in half and serve with Dijon cream sauce drizzled over top or on the side.