Shelly's Recipe

CHICKEN WELLINGTON

Category: Chicken

2 sheets puff pastry (thawed for about 20 minutes)
8 small boneless skinless chicken breasts, uncooked
2 tbsp butter
2 tbsp oil
Seasoning salt and pepper
1 large onion, finely chopped (can use 2 onions)
1 tbsp fresh minced garlic (optional)
1/2 lb fresh button mushroom, sliced (can increase if desired)
2 tbsp finely chopped fresh parsley

1 (8 oz) package cream cheese, softened (you may reduce the amount if desired)
2 tbsp Dijon mustard
1 egg, slightly beaten

Creamy Mushroom Sauce, recipe follows

Wellington: 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.

Preheat oven to 375. In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast. Then top with about 2-3 tbsp 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. Serves 4

Creamy Mushroom Sauce
3-4 cups sliced button mushrooms
2-3 tbsp butter
1/2 cup flour
1/2 cup butter
2 1/2 cups chicken stock or broth
1/2 cup white wine (or use 3 cups chicken stock instead of the wine)
1/2 cup whipping cream
3-4 tbsp grated parmesan cheese (or to taste) (optional)
Salt and pepper

Saute the mushrooms in a couple tbsp butter until they loose their moisture and are just beginning to brown (about 10-12 minutes) set aside.

In a medium saucepan cook the butter and flour over medium-high heat, whisking constantly until the mixture turns a light golden color (about 6-7 minutes). Whisk in the stock and wine, stirring until the mixture thickens. Lower heat and simmer for about 12-15 minutes.

Add in the cream, and Parmesan cheese (if using) whisk until combined, then add in sauteed mushrooms; simmer for additional 5-7 minutes, or until the sauce coats the back of the spoon. Season with salt and pepper.