Description
Indulge in the exquisite flavors of Chicken Wellington with Dijon Cream Sauce, where tender chicken meets a flaky pastry enveloped in creamy goodness. This dish is a showstopper, perfect for any occasion, whether it’s a family gathering or an elegant dinner party. With its impressive presentation and mouthwatering taste, this recipe will leave your guests raving about your culinary skills.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 sheet puff pastry (thawed)
- 2 cups fresh baby spinach
- 2 tbsp Dijon mustard
- 1 cup heavy cream
- 3 cloves garlic (minced)
- 1 medium onion (diced)
- Salt and pepper to taste
- 1 egg (for egg wash)
- 1 tbsp olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Heat olive oil in a skillet over medium heat. Sauté the diced onion until translucent, then add minced garlic and sauté until fragrant.
- Add baby spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and set aside.
- Season chicken breasts with salt and pepper, then sear them in the same skillet for about 5 minutes per side until lightly browned but not fully cooked.
- Spread Dijon mustard on each chicken breast and pour heavy cream around them; let it bubble gently.
- On a floured surface, roll out the puff pastry, place chicken and spinach mixture in the center, fold pastry around it securely, and brush edges with egg wash.
- Transfer to a parchment-lined baking tray and bake for 25-30 minutes or until golden brown.
- Let it rest briefly before slicing to enhance flavor release.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (about 250g)
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg