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Chicken Wellington

Chicken Wellington

4.15 13

A variation of the classic beef Wellington, this stunning entrée stars boneless chicken breasts topped with a mushroom-onion mix and wrapped in tender puff pastry.

serves 4 people

Ingredients

cost per recipe: $11.16

The price is determined by the national average.

  • 1

    egg

  • 1

    tablespoon water

  • 1 1/4

    pounds skinless, boneless chicken breast halves(4 breast halves)

  • 1/2

    teaspoon dried thyme, crushed

  • 1/8

    teaspoon black pepper

  • 2

    tablespoons butter

  • 2 1/4

    ounces sliced mushrooms, (about 3/4 cup)

  • 1

    medium onion, finely chopped (about 1/2 cup)

  • 1

    tablespoon chopped fresh parsley

  • 1/3

    of an 8-ounce package cream cheese, softened

  • 1

    tablespoon Dijon-style mustard

  • as needed all-purpose flour

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

view nutrition info

How to Make It

Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork. Season the chicken with the thyme and black pepper. Heat 1 tablespoon butter in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.  Cover and refrigerate for 15 minutes. Heat the remaining butter in the skillet.  Add the mushrooms and onion and cook until they're tender and the liquid is evaporated, stirring occasionally.  Stir in the parsley. Stir the cream cheese and mustard in a small bowl. Sprinkle the work surface with the flour.  Unfold the pastry on the work surface.  Roll the pastry sheet into a 14-inch square.  Cut into 4 (7-inch) squares.
Spoon about 1 tablespoon mushroom mixture on each square. Top with the chicken. Spread about 1 tablespoon cream cheese mixture on the chicken.  Brush the edges of the pastry with the egg mixture. Fold the corners of the pastries up over the chicken and press to seal.  Place the pastries seam-side down onto a baking sheet.  Brush with the egg mixture.
Bake for 25 minutes or until the pastries are golden brown.
Step 1

Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork.

Step 2

Season the chicken with the thyme and black pepper. Heat 1 tablespoon butter in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.  Cover and refrigerate for 15 minutes.

Step 3

Heat the remaining butter in the skillet.  Add the mushrooms and onion and cook until they're tender and the liquid is evaporated, stirring occasionally.  Stir in the parsley.

Step 4

Stir the cream cheese and mustard in a small bowl.

Step 5

Sprinkle the work surface with the flour.  Unfold the pastry on the work surface.  Roll the pastry sheet into a 14-inch square.  Cut into 4 (7-inch) squares.

Step 6

Spoon about 1 tablespoon mushroom mixture on each square. Top with the chicken. Spread about 1 tablespoon cream cheese mixture on the chicken.  Brush the edges of the pastry with the egg mixture. Fold the corners of the pastries up over the chicken and press to seal.  Place the pastries seam-side down onto a baking sheet.  Brush with the egg mixture.

Step 7

Bake for 25 minutes or until the pastries are golden brown.

Recipe Tips

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

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Made With
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

Ratings & Reviews

(13)
  • sharon l.

    February 7, 2011

    Chicken Wellington

    I made this for my boyfriend, he said it was good, but he did not say to add it to the collection of receipes. Maybe it just needs more spices, or a little less mustard and a different type of cheese. This was a first attempt so will keep for future reference.

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  • Roseanne P.

    December 1, 2010

    Chicken Wellington

    My husband usally wont rate the food I cook but right off the bat he said 10!

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  • Cody B.

    November 30, 2010

    Chicken Wellington

    I make this a lot for parties. It's easy and very tasty. Everyone raves about it. I LOVE THIS RECIPE!!

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  • iroc

    August 19, 2010

    Chicken Wellington

    I have made this for guests for years. I make it earlier in the day up to the egg wash then refrigerate. when company are ready I bake it and serve with green bean bundles

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    (0) (0)
  • Kelly G.

    July 20, 2009

    Chicken Wellington

    At first I was iffy on making it. I thought that it would be weird mixing cream cheese with a meat, but turned out to be a wonderful surprise. I think this recipe is excellent and I as well used baby bellas instead of regular mushrooms.

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