Chicken Wellington Recipe Gordon Ramsay

CHICKEN WELLINGTON (PUFF PASTRY-WRAPPED CHICKEN) RECIPE - (4.1/5)

Steps:

• Directions: 1 Season the chicken breast with seasoning salt and pepper on all sides. 2 Heat butter and oil in a skillet. 3 Brown the breasts on all sides until almost completely cooked through; transfer to a plate. 4 To the same skillet add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender. 5 Stir in parsley. 6 On a floured surface, roll out each puff pastry sheet to a 14-inch square. 7 Cut into four even 7-inch squares (you should have 8 squares total). 8 Place each breast over each puff pastry square. 9 Set oven to 375 degrees. 10 In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast. 11 Then top with about 2-3 tablespoons mushroom/onion mixture. 12 Brush the edges of each pastry square with water. 13 Wrap pastry around the chicken breast, pressing edges to seal tightly. 14 Place seam-side down on greased baking sheets. 15 Brush the tops with egg wash. 16 Bake for about 20 minutes, or until puffed and golden brown. 17 Serve with mushroom sauce over the Wellington or on the side of the plate. 18 Delicious!

CHICKEN WELLINGTON

Steps:

• Heat olive oil and butter in a large skillet over medium heat. Season chicken breasts with salt and black pepper. Cook chicken in the hot oil until golden and almost cooked through, about 4 minutes per side. Transfer to a plate.
• Place onion, mushrooms, and garlic in the same skillet; cook and stir until mushrooms lose their moisture and onions are tender, about 5 minutes. Stir in parsley.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Roll out each puff pastry sheet into a 14-inch square on a floured work surface. Cut each sheet into 4 equal squares. Place a chicken breast in the center of each square.
• Combine cream cheese and Dijon mustard in a small bowl. Spread some of the cream cheese mixture over each chicken breast. Top each with 2 tablespoons of the mushroom mixture. Brush the edges of each square with water and wrap around the chicken. Place seam-side down on a baking sheet. Brush the tops with the beaten egg.
• Bake in the preheated oven until puffed and golden brown, about 20 minutes. Remove from oven and slice in half before serving.

CHICKEN WELLINGTON (PUFF PASTRY-WRAPPED CHICKEN)

Steps:

• Season the chicken breast with seasoning salt and pepper on all sides.
• Heat butter and oil in a skillet.
• Brown the breasts on all sides until almost completely cooked through; transfer to a plate.
• To the same skillet add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender.
• Stir in parsley.
• On a floured surface, roll out each puff pastry sheet to a 14-inch square.
• Cut into four even 7-inch squares (you should have 8 squares total).
• Place each breast over each puff pastry square.
• Set oven to 375 degrees.
• In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast.
• Then top with about 2-3 tablespoons mushroom/onion mixture.
• Brush the edges of each pastry square with water.
• Wrap pastry around the chicken breast, pressing edges to seal tightly.
• Place seam-side down on greased baking sheets.
• Brush the tops with egg wash.
• Bake for about 20 minutes, or until puffed and golden brown.
• Serve with mushroom sauce over the Wellington or on the side of the plate.
• Delicious!