Chicken Wellington with Dijon Cream Sauce
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.
Ingredients
Scale
- 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
- Season the chicken breasts with salt and pepper.
- In a skillet over medium heat, sauté the mushrooms until golden brown.
- Add fresh spinach to the skillet and cook until wilted.
- Stir in Dijon mustard, mixing well with the filling.
- Preheat your oven to 400°F (200°C).
- Roll out puff pastry on a floured surface.
- Place the filling in the center of the pastry and wrap it securely, sealing edges well.
- Transfer to a baking dish and brush with an egg wash if desired.
- Bake for 25-30 minutes or until golden brown.
- In a saucepan over medium heat, combine heavy cream, chicken broth, garlic powder, and remaining Dijon mustard.
- Stir until thickened and smooth.
Nutrition
- Calories: 450
- Sugar: 2g
- Protein: 18g