Fresh Chicken Wellington with Dijon Cream Sauce
Fresh Chicken Wellington with Dijon Cream Sauce is a delightful dish that combines tender, seasoned chicken breasts wrapped in flaky puff pastry, enhanced with sautéed spinach and mushrooms. Drizzled with a creamy Dijon sauce, this elegant meal is perfect for special occasions or a comforting weeknight dinner. Impress your guests and family alike with this stunning culinary centerpiece.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: French
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 sheet puff pastry (thawed)
- 2 cups fresh spinach
- 1 cup finely chopped cremini or button mushrooms
- 3 tbsp Dijon mustard
- 1 cup heavy cream
- ½ cup dry white wine
- 2 tbsp fresh thyme or parsley (chopped)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 egg (beaten, for egg wash)
Instructions
- Preheat oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
- Season chicken breasts with salt and pepper. In a skillet, heat olive oil over medium heat, sauté mushrooms until golden, then add spinach until wilted. Let cool.
- Roll out puff pastry on a floured surface. Place seasoned chicken in the center of each square, spread Dijon mustard, then top with mushroom-spinach mixture.
- Wrap pastry around chicken tightly, sealing edges with fingers or a fork. Brush with beaten egg.
- Place Wellingtons on the baking dish and bake for 25-30 minutes until golden brown.
- For the sauce, combine heavy cream, white wine, chopped herbs, salt, and pepper in a saucepan over medium heat; simmer until slightly thickened.
- Serve Wellingtons hot with sauce drizzled on top.
Nutrition
- Serving Size: 1 Wellington (approx. 230g)
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg