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Chicken Wellington Recipe

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This recipe for Chicken Wellington, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Lawrie Smith
Added: Saturday, November 17, 2007


2 cups chopped button mushrooms
2 cups chopped yellow onions
1 clove garlic, chopped
2 tablespoons olive oil to saute vegetables
1 egg
1 cup chicken stock
1 1/2 cups breadcrumbs
1/2 teaspoon onion powder
1/4 teaspoon ground nutmeg
1/2 teaspoon black pepper
1/4 teaspoon celery salt
1/4 teaspoon sage
4 chicken breast halves (6ounces each), pounded to 1/2 inch
1 package puff pastry sheets, thawed, cut into 8 (5inch)
1 egg, beaten to use as egg wash
Additional puff pastry and egg wash to garnish Wellington's

In saucepan or skillet, saute mushrooms, onions and garlic in
oil until onions are transluscent. Remove from heat and
transfer to bowl. Add all remaining ingredients but chicken,
pastry and egg for egg wash and mix well. Cool.
Place 1/4 cup stuffing on each breast and fold to encase
stuffing in center. Place each breasts on 1 square of pastry.
Brush egg wash around edge of pastry then put second
square of pastry over chicken and pinch edges to seal. If
desired, decorate tops of Wellington's with additional puff
pastry that ha been cut into thin strips. Brush strips with
additional egg wash.
Preheat oven to 375 degrees. Line sheet pan with parchment
paper and lightly oil the paper.
Place Wellingtons on paper and bake in preheated oven 30-35
minutes or until internal temperature reaches 165. Makes 4




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