Chicken Wellington Recipe
This Chicken Wellington recipe features tender chicken breasts wrapped in a savory mushroom and prosciutto duxelles, all encased in a golden puff pastry crust. Perfect for an elegant dinner, it combines rich flavors and a flaky texture with straightforward steps, making it accessible for home cooks seeking a gourmet experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
Scale
Chicken and Filling
- 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
- 4 slices prosciutto
- 1 tablespoon Dijon mustard
- Salt, to taste
- Black pepper, to taste
Puff Pastry and Finishing
- 1 sheet puff pastry, thawed but cold
- 1 egg yolk
- 1 teaspoon water
Instructions
- Season and Sear Chicken: Season the chicken breasts generously with salt and black pepper. Heat olive oil in a pan over medium-high heat and sear the chicken until golden brown on both sides. Remove and let cool completely to prevent pastry from becoming soggy.
- Prepare Duxelles: In the same pan, add butter and sauté finely chopped mushrooms, shallots, and garlic. Cook until all moisture evaporates and the mixture becomes a paste-like consistency. Remove from heat and let cool.
- Wrap with Prosciutto and Mushroom Mixture: On a piece of plastic wrap, lay prosciutto slices slightly overlapping to form a base. Spread the cooled mushroom duxelles evenly on top. Place a chicken breast in the center, then carefully roll it up tightly with the prosciutto and mushroom layers. Chill the wrapped chicken for 15 to 20 minutes to firm up.
- Enclose in Puff Pastry: Roll out the thawed puff pastry sheet on a lightly floured surface. Place the chilled prosciutto-wrapped chicken in the center. Fold the pastry around the chicken, sealing all edges tightly to encase the filling. Chill again for 10 minutes to help the pastry hold its shape.
- Egg Wash and Vent: Mix the egg yolk with water to create an egg wash. Brush this over the entire surface of the puff pastry to promote browning. Use a sharp knife to cut small slits in the pastry to allow steam to escape during baking.
- Bake and Rest: Preheat the oven to 400°F (200°C). Place the wrapped chicken on a baking sheet and bake for 25 to 30 minutes until the pastry is golden brown and crisp. Remove from oven and let rest for 5 minutes before slicing and serving.
Notes
- Ensure the chicken is completely cool before wrapping in puff pastry to prevent sogginess.
- Chilling the wrapped chicken and pastry helps maintain shape and improves texture.
- You can substitute prosciutto with ham or bacon if preferred.
- Serve with a fresh salad or steamed vegetables to balance richness.
- Use a sharp knife to make precise slits on puff pastry for even baking.
Keywords: Chicken Wellington, puff pastry, mushroom duxelles, prosciutto, baked chicken recipe, elegant dinner, easy gourmet recipe
Find it online: https://foodbylina.com/chicken-wellington-recipe/
