Chicken Wellington with Dijon Cream Sauce
4 people
00h 30
00h 35
Elevate dinner with this Chicken Wellington with Dijon Cream Sauce—tender chicken breast wrapped in flaky pastry and baked to golden perfection, served with a rich, tangy Dijon cream sauce for an elegant yet easy gourmet meal at home.
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Ingredients and Method
Ingredients
- 4 ButcherBox.ca Chicken Breasts
- 1 package (14 oz) puff pastry sheets, thawed
- 2 cups baby spinach
- 1 cup cremini mushrooms, finely chopped
- 3 tbsp Dijon mustard
- 1 cup heavy cream
- 1 cup ButcherBox.ca Chicken stock
- 2 tbsp fresh thyme or parsley
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper
- In a skillet over medium heat, sauté the chopped mushrooms in olive oil until browned. Add spinach until wilted; season with salt and pepper. Let cool.
- Season the chicken breasts with salt, pepper, and Dijon mustard on both sides.
- Roll out the puff pastry on a floured surface. Place the cooled mushroom-spinach mixture in the center, top with chicken breasts, and fold the pastry edges over to seal.
- Brush the assembled Wellingtons with egg wash for a golden finish and bake for 30-35 minutes until golden brown.
- For the sauce, combine heavy cream and chicken broth in a saucepan over medium heat; stir in Dijon and fresh herbs until slightly thickened. Drizzle over sliced Wellingtons before serving.
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