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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken Wellington Recipe

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This recipe for Chicken Wellington is from Papa Art's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Pkg. Frozen Puff Pastry Sheets
8 Boneless Chicken Breast Cutlets
2 tsp. Dried Thyme Leaves
Salt & Freshly Ground Pepper
5 Tbsp. Butter or Margarine
1 Large Onion Finely Chopped
1/4 # Mushrooms Sliced
2 Tbsp. Chopped Parsley
4 Oz. Herb Flavored Cheese
2 Tbsp. Dijon Mustard
1 Egg beaten w/ 1 tbsp. water
Directions:
Directions:
Thaw pastry 20 minutes, sprinkle chicken with seasonings. In a medium skillet brown chicken in 3 tbsp. butter; set aside. Add thyme leaves, salt and pepper with remaining butter to skillet. Add onion and mushrooms, saute until tender and liquid has evaporated. Stir in parsley. On a lightly floured surface , roll each sheet to 14 inch square, cut into four 7 inch squares. Preheat oven to 375 degrees, In a small bowl, combine cheese spread over chicken cutlets. Spread each pastry square with 2 tbsp. mushroom mixture. Top with chicken breast. Brush edges of pastry with water; wrap pastry around chicken, pressing edges to seal. Please seam upside down on ungreased baking sheets. Brush tops with egg wash. Bake 25 minutes or until puffed and golden brown.
Number Of Servings:
Number Of Servings:
8

 

 

 

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