Chicken Wellingtons

Chicken Wellington is a delightful twist on the classic beef Wellington, featuring tender chicken breasts wrapped in puff pastry with a flavorful filling. Here’s a recipe to make Chicken Wellingtons:Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 8 ounces (about 225g) mushrooms, finely chopped
• 2 tablespoons butter
• 1/4 cup dry white wine (optional)
• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
• 1 sheet puff pastry, thawed if frozen
• 1 egg, beaten (for egg wash)
• Dijon mustard, for brushing (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the chicken breasts with salt and pepper on both sides.
3. In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts and cook for 2-3 minutes on each side, until lightly browned. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the chopped shallot and minced garlic. Cook for 1-2 minutes until softened and fragrant.
5. Add the chopped mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and start to brown.
6. Stir in the butter, white wine (if using), and chopped thyme. Cook for an additional 2-3 minutes until the mixture is well combined and any liquid has evaporated. Remove from heat and let the filling cool slightly.
7. Roll out the puff pastry on a lightly floured surface to a thickness of about 1/4 inch (0.5 cm). Cut the pastry into 4 squares large enough to wrap around each chicken breast.
8. Place a spoonful of the mushroom filling in the center of each puff pastry square.
9. Place a cooked chicken breast on top of the mushroom filling.
10. Optional: Brush the top of each chicken breast with Dijon mustard for extra flavor.
11. Fold the edges of the puff pastry over the chicken breast to enclose it completely, pinching the seams to seal.
12. Place the wrapped Chicken Wellingtons seam-side down on a baking sheet lined with parchment paper.
13. Brush the tops of the pastry with beaten egg to create a golden finish when baked.
14. Bake the Chicken Wellingtons in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the chicken is cooked through, with an internal temperature of 165°F (74°C).
15. Remove from the oven and let the Chicken Wellingtons rest for a few minutes before serving.
16. Serve the Chicken Wellingtons hot, accompanied by your favorite sides such as mashed potatoes and vegetables.

Enjoy your delicious and elegant Chicken Wellingtons!