Chicken Wellington with Port-Currant Sauce
Chicken Wellington With Port-Currant Sauce is an moderately easy dinner. Made with 6 whole chicken breasts, skinned, boned and halved, 6 oz. wild rice, 1/4 c. grated orange peel, 2 eggs, separated and 3 sheets (8 oz. each) puff pastry, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Preheat oven to 350Β°.
Season chicken with salt and pepper. Cook wild rice according to package directions.
Stir in orange peel.
Set aside.
Roll out sheet of puff pastry 1/8-inch thick. Divide pastry into quarters.
Place chicken breast on each pastry quarter.
Spoon 1/4 cup rice on top.
Roll up.
Place seam side down on jelly roll pan.
Beat 2 egg yolks and water.
Brush on dough.
Bake 50 minutes.
Heat currant jelly, mustard, wine and lemon juice.
Serve sauce warm with chicken.
Makes 8 to 12 servings.
π· Perfect Pairings
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