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Chicken Wellington with Dijon Cream Sauce

Golden puff pastry parcels filled with savory mushrooms and juicy chicken, served with a rich and tangy Dijon cream sauce.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 Servings
Course: Dinner, Main Course
Cuisine: Continental, French
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

The Wellington
  • 4 small chicken breasts boneless, skinless
  • 1 box puff pastry thawed (2 sheets)
  • 8 oz mushrooms finely chopped
  • 1 shallot minced
  • 2 tbsp Dijon mustard for brushing
  • 1 egg large egg beaten with 1 tbsp water
The Dijon Cream Sauce
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 2 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tbsp fresh thyme

Equipment

  • Baking sheet
  • Skillet
  • Food processor
  • Pastry brush

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Sauté chopped mushrooms and shallots in butter until all liquid evaporates and they brown. Stir in thyme. Cool completely.
  3. Season chicken breasts and sear in a hot skillet for 1-2 minutes per side (do not fully cook). Cool slightly.
  4. Cut puff pastry sheets in half. Place mushroom mixture in center, top with seared chicken brushed with Dijon.
  5. Fold pastry over chicken, seal edges, and place seam-side down on baking sheet. Brush with egg wash.
  6. Bake for 25-30 minutes until pastry is golden and chicken reaches 165°F.
  7. For sauce: Simmer chicken broth, cream, Dijon, and Worcestershire in a saucepan for 5-7 minutes until thickened.
  8. Serve Wellingtons hot, drizzled generously with the cream sauce.

Notes

Ensure all filling ingredients are cold before wrapping in pastry to ensure puffiness.