Ingredients
Scale
- 1 pound chicken breast, cooked and shredded
- 2 sheets puff pastry
- 1 cup mushrooms, finely chopped
- 1/2 cup Dijon mustard
- 1/2 cup heavy cream
- 1 egg, beaten (for egg wash)
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a pan, sauté the mushrooms until they’re golden brown. Season with salt, pepper, and thyme.
- In a bowl, combine the shredded chicken with the sautéed mushrooms and Dijon mustard.
- Roll out the puff pastry sheets and place the chicken mixture in the center of each sheet.
- Fold the pastry over the filling, sealing the edges, and brush with beaten egg.
- Bake for 25-30 minutes or until golden brown.
- While baking, whisk together heavy cream and remaining Dijon mustard for the sauce.
- Serve the Chicken Wellington warm, drizzled with the Dijon cream sauce.
Notes
- For a vegetarian version, substitute chicken with a mixture of vegetables and tofu.
- Make sure to chill the puff pastry before baking for a flakier texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: French
- Diet: Gluten-free
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg