Chicken Mushroom Wellington Recipes

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CHICKEN WELLINGTON WITH MUSHROOM VELOUTE SAUCE



Chicken Wellington With Mushroom Veloute Sauce image

This recipe is a little more involved but well worth the effort, in my opinion. This is a nice dish to serve when entertaining because it looks impressive. I've included a separate recipe for the mushroom sauce, which tops the chicken wellington. I really hope you enjoy this special recipe! *The prep time does not include 2 hours of refrigeration* Note: You can make the mushroom sauce earlier in the day and reheat while cooking dinner. It just cuts down on the amount of things you have to do at dinner time. ;)

Provided by LifeIsGood

Categories     Chicken Breast

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

6 (8 ounce) boneless skinless chicken breasts
2 cups white wine
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
6 sheets puff pastry sheets (I use the Pepperidge Farm brand, check to see how many sheets come in each box)
1 large egg
2 tablespoons water
10 1/2 ounces boursin cheese (this should equal to 2 packages)
2 tablespoons fresh parsley, chopped (optional)
2 cups chicken stock
4 tablespoons unsalted butter, divided
1/2 cup mushroom, sliced
2 tablespoons shallots, minced
2 tablespoons flour
salt and pepper, to taste

Steps:

  • Prep Chicken:.
  • In a mixing bowl, combine white wine, basil, oregano and mix well.
  • Place chicken breasts in a shallow dish and pour the wine mixture on top to marinate. Refrigerate for 2 hours, turning the chicken breasts every half hour to insure all areas are marinated.
  • Prepare the Mushroom Veloute Sauce:.
  • In a saucepan, bring the chicken stock to a boil.
  • In a saute pan, over medium heat, melt 2 Tablespoons butter and saute mushrooms and shallots until tender.
  • In another medium saucepan, over medium heat, melt the other 2 Tablespoons of butter, slowly stir in flour to make a roux. Cook for about 2 minutes, being careful not to burn.
  • Slowly add (HOT) chicken stock and whisk until smooth. Bring this sauce to a boil, then reduce heat to simmer.
  • Add mushrooms and shallots, salt and pepper to taste, and simmer for 10 minutes - then keep warm OR reheat while the chicken is cooking.
  • Chicken Wellington:.
  • Divide each Boursin into thirds (so you have 6 portions).
  • Remove chicken breasts from the marinade, reserving.
  • Put the marinade in a saute pan (over medium heat) until the sauce gets hot, then add the chicken breasts and poach for 5-10 minutes, flipping halfway through. *The timing really depends on how thick the breasts are. Just make sure that the chicken is mostly cooked through*.
  • Remove the chicken breasts and let cool for about 20 minutes. Meanwhile, preheat the oven to 375 degrees.
  • Cut each puff pastry sheet in half. Using 6 halves, place each breast in the center and top with a portion of boursin cheese. Place each remaining puff pastry on top of eacj chicken breast, pinching the puff pastry to seal around the chicken. Cut any excess puff pastry off.
  • In a small bowl, make an egg wash by mixing the egg and water together, then brush the top of the Wellington with egg wash.
  • Bake for 25 minutes. (To get a golden brown color, you may need to broil for 1-2 minutes after baking.).
  • Remove from oven and place each Wellington in the center of the serving plate and top with Mushroom Veloute Sauce. Sprinkle with chopped parsley and serve.

Nutrition Facts : Calories 1798.7, Fat 109, SaturatedFat 30.4, Cholesterol 198.9, Sodium 1006.9, Carbohydrate 118.6, Fiber 3.9, Sugar 4, Protein 69.8

CHICKEN WELLINGTON



Chicken Wellington image

Here is a fancy way to serve chicken breast that will wow your husband and family or special guests. You can scale the recipe to make it serve 4 to 20 people.

Provided by What's Cookin' Mom?

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h18m

Yield 8

Number Of Ingredients 12

2 tablespoons olive oil
2 tablespoons butter
8 small boneless, skinless chicken breasts
salt and ground black pepper to taste
1 large onion, finely chopped
½ pound baby bella mushrooms, sliced, or more to taste
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley
2 sheets frozen puff pastry, thawed
1 (8 ounce) package cream cheese, softened
2 tablespoons Dijon mustard
egg, slightly beaten

Steps:

  • Heat olive oil and butter in a large skillet over medium heat. Season chicken breasts with salt and black pepper. Cook chicken in the hot oil until golden and almost cooked through, about 4 minutes per side. Transfer to a plate.
  • Place onion, mushrooms, and garlic in the same skillet; cook and stir until mushrooms lose their moisture and onions are tender, about 5 minutes. Stir in parsley.
  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Roll out each puff pastry sheet into a 14-inch square on a floured work surface. Cut each sheet into 4 equal squares. Place a chicken breast in the center of each square.
  • Combine cream cheese and Dijon mustard in a small bowl. Spread some of the cream cheese mixture over each chicken breast. Top each with 2 tablespoons of the mushroom mixture. Brush the edges of each square with water and wrap around the chicken. Place seam-side down on a baking sheet. Brush the tops with the beaten egg.
  • Bake in the preheated oven until puffed and golden brown, about 20 minutes. Remove from oven and slice in half before serving.

Nutrition Facts : Calories 607.3 calories, Carbohydrate 31.8 g, Cholesterol 110 mg, Fat 41.8 g, Fiber 1.6 g, Protein 26.1 g, SaturatedFat 15 g, Sodium 420.3 mg, Sugar 1.8 g

CHICKEN WELLINGTON WITH MUSHROOMS & SPINACH RECIPE - (2.3/5)



Chicken Wellington with Mushrooms & Spinach Recipe - (2.3/5) image

Provided by franny-2

Number Of Ingredients 12

8 cups (2 L) packed baby spinach
1/2 cup (125 mL) water
2 tbsp (30 mL) extra virgin olive oil
2 shallots, finely chopped
4 cloves garlic, minced
3/4 cup (175 mL) garlic and herb cheese, such as Boursin
2 tbsp (30 mL) dry bread crumbs
2 cups (500 mL) chopped mushrooms
1 1/2 tsp (7 mL) herbes de Provence
3 boneless skinless chicken breasts, about 12 oz (375 g) total, diced Pinch each salt and pepper
1 pkg (400 g) puff pastry, thawed
1 egg, beaten

Steps:

  • 1 Bring spinach and water to boil in large nonstick skillet, stirring for about 3 minutes or until wilted. Drain and press out excess water; place in bowl and set aside. 2 Return skillet to medium heat and add half of the oil. Cook shallots and garlic for 3 minutes or until softened. Add spinach and cook for 1 minute. Return to bowl and add cheese and bread crumbs. Stir until well coated; set aside. 3 Heat remaining oil over medium-high heat in same skillet and cook mushrooms and herbes de Provence for 5 minutes or until liquid starts to appear in skillet. Add chicken and cook, stirring for about 10 minutes or until chicken is no longer pink inside. Season with salt and pepper; set aside. 4 On a floured surface, roll out pastry to a 16 x 12-inch (40 x 30-cm) rectangle; place on large piece of parchment paper. Spread spinach mixture in centre of pastry leaving about 4 inches (10 cm) on long sides and 2 inches (5 cm) on short sides. Top with chicken mixture. Brush edges with egg and fold up short sides over filling, then overlap 1 long side over filling and lift remaining pastry to reach pastry on top, overlapping slightly, and pinch seam to seal. Brush all over with egg and let stand for 5 minutes to dry slightly. 5 Preheat oven to 425°F (220°C). 6 Bake for about 30 minutes or until golden brown and puffed. Let stand 5 minutes before slicing. Serves 8 Chicken Wellington with Mushrooms &Spinach Make Ahead Slide unbaked Wellington onto baking sheet and place in freezer for about 3 hours or until frozen. Wrap in parchment and overwrap in plastic wrap and foil; return to freezer and freeze for up to 2 weeks. Unwrap and place on parchment-paper-lined baking sheet. Let thaw in refrigerator Overnight

CHICKEN WELLINGTON (PUFF PASTRY-WRAPPED CHICKEN)



Chicken Wellington (Puff Pastry-Wrapped Chicken) image

This is not at all hard to put together, it's an amazing dish to serve to dinner guests and I have done so many times over the years and have always receive rave reviews from everyone at my table and you will too! --- to save time saute the onion, garlic and mushrooms up to a day ahead, the cream cheese and Dijon mustard mixture may be increased slightly -- I always serve this with recipe#149547 drizzled over or on the side of the plate, you will *love* this!

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

2 sheets puff pastry (thawed for about 20 minutes)
8 small boneless skinless chicken breasts, uncooked
2 tablespoons butter
2 tablespoons oil
seasoning salt (can use white salt)
pepper
1 large onion, finely chopped (can use 2 onions)
1 tablespoon fresh minced garlic (optional)
1/2 lb fresh button mushroom, sliced (can increase if desired)
2 tablespoons finely chopped fresh parsley
1 (8 ounce) package cream cheese, softened (you may reduce the amount if desired)
2 tablespoons Dijon mustard
1 egg, slightly beaten

Steps:

  • Season the chicken breast with seasoning salt and pepper on all sides.
  • Heat butter and oil in a skillet.
  • Brown the breasts on all sides until almost completely cooked through; transfer to a plate.
  • To the same skillet add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender.
  • Stir in parsley.
  • On a floured surface, roll out each puff pastry sheet to a 14-inch square.
  • Cut into four even 7-inch squares (you should have 8 squares total).
  • Place each breast over each puff pastry square.
  • Set oven to 375 degrees.
  • In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast.
  • Then top with about 2-3 tablespoons mushroom/onion mixture.
  • Brush the edges of each pastry square with water.
  • Wrap pastry around the chicken breast, pressing edges to seal tightly.
  • Place seam-side down on greased baking sheets.
  • Brush the tops with egg wash.
  • Bake for about 20 minutes, or until puffed and golden brown.
  • Serve with mushroom sauce over the Wellington or on the side of the plate.
  • Delicious!

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