Chicken Wellington Recipe
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 This recipe for Chicken Wellington, by Kimberlee Roth, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Kimberlee Roth
Added: Sunday, September 17, 2006
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 boneless chicken breasts
2 tsp dried thyme leaves
Salt and pepper
5 Tbsp butter
1 large onion
¼ lb sliced mushrooms
3 - 4 slices cooked bacon, crumbled
¼ - ½ c whipping cream
1 Tbsp sherry
Parsley
8 oz cream cheese, softened
2 Tbsp Dijon mustard
Egg wash
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Directions: |
Directions:Thaw pastry dough for 20 minutes. Sprinkle chicken with thyme, parsley, salt and pepper. In a skillet brown the chicken in 3 Tbsp butter. Once cooked set them aside. In a saucepan sauté the onion and mushrooms in 2- 3 Tbsp butter. Once sautéed, add 1 scant Tbsp flour, the whipping cream, and a Tbsp sherry. Increase heat until thickened and add bacon. On a lightly floured surface roll out each sheet to a 14" square. Cut into 7" squares. Preheat oven to 375°. In a small bowl combine cream cheese and Dijon mustard. spread this over the chicken breasts. Put 2 Tbsp of mushroom mixture on the square top with chicken and press the pastry together over the chicken using water on fingers to seal the edges. Then place seam side down on a lightly greased cookie sheet. Brush with the egg wash and bake 25 minutes until puffed and golden brown. This is a fancy dish that takes times because of the steps, but served with asparagus and a nice salad this is a beautiful dish. I also like to serve with some extra mushroom sauce. |
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