Chicken Wellington With Mushroom Veloute Sauce

May 08, 2023May 8, 20230 60
Classic Chicken Wellington with Mushroom Veloute Sauce recipe
in Main

Prep

30 min

Cook

60 min

Ready In

90 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

6 boneless skinless chicken breasts
2 cups white wine
1 tablespoon fresh basil , chopped
1 tablespoon fresh oregano , chopped
6 sheets puff pastry sheets ( I use the Pepperidge Farm brand , check to see how many sheets come in each box )
1 large egg
2 tablespoons water
10 1/2 ounces boursin cheese ( this should equal to 2 packages )
2 tablespoons fresh parsley , chopped ( optional )
2 cups chicken stock
4 tablespoons unsalted butter , divided
1/2 cup mushroom , sliced
2 tablespoons shallots , minced
2 tablespoons flour
salt and pepper , to taste

Nutrision Information

Servings Per Recipe
6
Calories
963
Sugar
6g
Fat
71g
Chicken Wellington is a classic dish that has been enjoyed for generations. Originating in France, the dish consists of seasoned chicken breast that is wrapped in puff pastry and baked until the pastry is flaky and golden brown. While it may seem intimidating to make, with a little bit of practice and patience, you can easily master this elegant dish at home. Paired with a creamy mushroom veloute sauce, this Chicken Wellington is perfect for special occasions or just a Sunday dinner with family and friends.

Instructions

1.Preheat oven to 400 degrees.
2.In a large skillet, heat 2 tablespoons of unsalted butter over medium heat. Add the sliced mushrooms and minced shallots. Cook for 5-7 minutes or until the liquid has evaporated and the mushrooms and shallots have started to brown. Set aside.
3.Season the chicken breasts with salt and pepper, and then sear them in the same skillet over medium heat. Cook each side until it is golden brown, which should take around 3-4 minutes per side. Remove from the heat, and let cool slightly.
4.While the chicken is cooling, spread the Boursin cheese evenly on the puff pastry sheets. Next, top each sheet with a seared chicken breast, and then a spoonful of the mushroom mixture. Wrap each pastry sheet around the chicken and mushrooms, and then brush with some beaten egg and water mixture.
5.Place the wrapped chicken on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the pastry is golden brown and cooked through.
6.While the chicken is cooking, prepare the mushroom veloute sauce. Melt the remaining unsalted butter in a small saucepan over medium heat, and then whisk in the flour. Cook for 1-2 minutes, until the mixture is bubbling and golden brown. Add in the chicken stock and white wine, and whisk until smooth. Simmer the sauce until it has thickened, which should take around 5-7 minutes. Add in the chopped parsley, fresh basil, and oregano, stirring until fully combined. Finally, season the sauce with salt and pepper, to taste.
7.Once the chicken has finished cooking, let it rest for 5 minutes and then serve with mushroom veloute sauce on the side.

PROS

This classic dish is sure to impress anyone who tries it.
The flaky and buttery puff pastry pairs perfectly with the savory and moist chicken, while the mushroom veloute sauce brings all the flavors together.

CONS

This dish is on the higher calorie and fat side, so it should be enjoyed in moderation.
Additionally, it can be somewhat tricky to wrap the chicken and mushrooms in the puff pastry, so it might take some practice before you can get the perfect seal.

HEALTH & BENEFITS

While this dish is definitely not the healthiest option out there, there are a few health benefits to take into consideration. Chicken is an excellent source of protein, while mushrooms are packed with antioxidants. The fresh herbs in both the chicken and sauce can also provide some additional nutritional benefit.

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