Description
Chicken Wellington with Dijon Cream Sauce is a gourmet delight that features tender chicken breasts wrapped in flaky puff pastry, complemented by a rich, tangy Dijon cream sauce. This impressive dish is perfect for special occasions or family gatherings, offering both elegance and comfort on your dinner table. With each bite, the combination of savory chicken and creamy sauce creates a memorable dining experience that will dazzle your guests.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 sheet puff pastry (thawed)
- 2 cups fresh spinach
- 1 cup mushrooms (finely chopped)
- 2 tbsp Dijon mustard
- 4 oz cream cheese
- 1 cup heavy cream
- 2 cloves garlic (minced)
- Salt and pepper to taste
- 1 egg (beaten for egg wash)
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
- Season chicken breasts with salt and pepper, then cook in a skillet over medium heat until golden brown, about 5 minutes per side.
- In another pan, sauté chopped mushrooms until soft; add spinach until wilted. Cool slightly, then mix with cream cheese and Dijon mustard.
- Roll out puff pastry on a floured surface. Place the spinach-mushroom mixture in the center, top with chicken breast, and wrap pastry around it. Seal edges well.
- Brush the wrapped Wellington with egg wash and bake for 25-30 minutes until golden brown.
- For the sauce, heat heavy cream and garlic in a saucepan; stir in more Dijon mustard, salt, and pepper until smooth.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 450
- Sugar: 2g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg