Experience the culinary delight of Chicken Wellington wrapped in flaky pastry, filled with tender chicken and vibrant spinach, all drizzled with a creamy Dijon sauce. Perfect for impressing guests or cozy family dinners, this dish is a showstopper. Easy to customize, it promises to be a hit at your table!

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Chicken Wellington with Dijon Cream Sauce

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Chicken Wellington with Dijon Cream Sauce is a delightful dish featuring tender chicken wrapped in flaky pastry, paired with a creamy, tangy sauceperfect for any special occasion or family gathering.

• Author: Chef Lora

Ingredients

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• 34 boneless, skinless chicken breasts
• 1 cup fresh spinach
• 1 cup finely chopped mushrooms
• 2 tbsp Dijon mustard
• 1 package (14 oz) high-quality puff pastry
• 1 cup heavy cream
• 1 cup low-sodium chicken broth
• 1 tsp garlic powder

Instructions

1. Season the chicken breasts with salt and pepper.
2. In a skillet over medium heat, sauté the mushrooms until golden brown.
3. Add fresh spinach to the skillet and cook until wilted.
4. Stir in Dijon mustard, mixing well with the filling.
5. Preheat your oven to 400°F (200°C).
6. Roll out puff pastry on a floured surface.
7. Place the filling in the center of the pastry and wrap it securely, sealing edges well.
8. Transfer to a baking dish and brush with an egg wash if desired.
9. Bake for 25-30 minutes or until golden brown.
10. In a saucepan over medium heat, combine heavy cream, chicken broth, garlic powder, and remaining Dijon mustard.
11. Stir until thickened and smooth.

Nutrition

• Calories: 450
• Sugar: 2g
• Protein: 18g