Chicken Wellington
Chicken Wellington is an moderately easy dinner. Made with 1 (17 1/4 oz.) pkg. pepperidge farm frozen puff pastry sheets, 8 boneless chicken breast cutlets, 2 tsp. dried thyme leaves, salt and pepper and 5 tbsp. butter or margarine, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Thaw pastry for 20 minutes.
Sprinkle chicken with seasonings. In a medium skillet, brown chicken in 3 tablespoons butter; set aside.
Add 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 375Β°.
In a small bowl, combine cream cheese with mustard; spread over chicken cutlets.
Spread each pastry square with 2 tablespoons mushroom mixture.
Top with chicken breast.
Brush edges of pastry with water; wrap pastry around chicken, pressing edges to seal.
Place seam-side down on ungreased baking sheets.
Brush tops with egg wash.
Bake 25 minutes or until puffed and golden brown.
Makes 8 servings.
π· Perfect Pairings
Complete your meal with these
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