Chicken Wellington With Mushroom Veloute Sauce Recipes

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CHICKEN WELLINGTON WITH MUSHROOM VELOUTE SAUCE



Chicken Wellington With Mushroom Veloute Sauce image

This recipe is a little more involved but well worth the effort, in my opinion. This is a nice dish to serve when entertaining because it looks impressive. I've included a separate recipe for the mushroom sauce, which tops the chicken wellington. I really hope you enjoy this special recipe! *The prep time does not include 2 hours of refrigeration* Note: You can make the mushroom sauce earlier in the day and reheat while cooking dinner. It just cuts down on the amount of things you have to do at dinner time. ;)

Provided by LifeIsGood

Categories     Chicken Breast

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

6 (8 ounce) boneless skinless chicken breasts
2 cups white wine
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
6 sheets puff pastry sheets (I use the Pepperidge Farm brand, check to see how many sheets come in each box)
1 large egg
2 tablespoons water
10 1/2 ounces boursin cheese (this should equal to 2 packages)
2 tablespoons fresh parsley, chopped (optional)
2 cups chicken stock
4 tablespoons unsalted butter, divided
1/2 cup mushroom, sliced
2 tablespoons shallots, minced
2 tablespoons flour
salt and pepper, to taste

Steps:

  • Prep Chicken:.
  • In a mixing bowl, combine white wine, basil, oregano and mix well.
  • Place chicken breasts in a shallow dish and pour the wine mixture on top to marinate. Refrigerate for 2 hours, turning the chicken breasts every half hour to insure all areas are marinated.
  • Prepare the Mushroom Veloute Sauce:.
  • In a saucepan, bring the chicken stock to a boil.
  • In a saute pan, over medium heat, melt 2 Tablespoons butter and saute mushrooms and shallots until tender.
  • In another medium saucepan, over medium heat, melt the other 2 Tablespoons of butter, slowly stir in flour to make a roux. Cook for about 2 minutes, being careful not to burn.
  • Slowly add (HOT) chicken stock and whisk until smooth. Bring this sauce to a boil, then reduce heat to simmer.
  • Add mushrooms and shallots, salt and pepper to taste, and simmer for 10 minutes - then keep warm OR reheat while the chicken is cooking.
  • Chicken Wellington:.
  • Divide each Boursin into thirds (so you have 6 portions).
  • Remove chicken breasts from the marinade, reserving.
  • Put the marinade in a saute pan (over medium heat) until the sauce gets hot, then add the chicken breasts and poach for 5-10 minutes, flipping halfway through. *The timing really depends on how thick the breasts are. Just make sure that the chicken is mostly cooked through*.
  • Remove the chicken breasts and let cool for about 20 minutes. Meanwhile, preheat the oven to 375 degrees.
  • Cut each puff pastry sheet in half. Using 6 halves, place each breast in the center and top with a portion of boursin cheese. Place each remaining puff pastry on top of eacj chicken breast, pinching the puff pastry to seal around the chicken. Cut any excess puff pastry off.
  • In a small bowl, make an egg wash by mixing the egg and water together, then brush the top of the Wellington with egg wash.
  • Bake for 25 minutes. (To get a golden brown color, you may need to broil for 1-2 minutes after baking.).
  • Remove from oven and place each Wellington in the center of the serving plate and top with Mushroom Veloute Sauce. Sprinkle with chopped parsley and serve.

Nutrition Facts : Calories 1798.7, Fat 109, SaturatedFat 30.4, Cholesterol 198.9, Sodium 1006.9, Carbohydrate 118.6, Fiber 3.9, Sugar 4, Protein 69.8

CHICKEN WELLINGTON WITH MADEIRA SAUCE RECIPE



Chicken Wellington with Madeira sauce Recipe image

Provided by Cookie9

Number Of Ingredients 18

4 skinless boneless chicken breast half
8 oz fresh spinach, stems trimmed
2 Tbs. butter
1/3 Cup chopped shallots
3 garlic cloves chopped
6 oz fresh shitake mushrooms, stemmed, sliced
6 oz button mushrroms, sliced
3/4 cup dry red wine
1 teas. dried tarragon
1 pkg. frozen puff pastry, 2 sheets, thawed.
1 egg beat to blend (for glaze)
Madeira sauce
2 Tbs. butter
3 shallots minced
2 Tbs. flour
1 cup chicken broth
1 cup beef broth
1/2 Cup + 1 Tbs. Madeira

Steps:

  • Preheat broiler. Arrange chicken breast halves on baking sheet. Season with salt, pepper. Broil until almost cooked through, about 4 inutes per side. Chill until cool about 30 min. Set oven temp at 375. Saute spinach in large nonstick skillet over medium heat, just until wilted, about 3 min. transfer to bowl. Melt butter in same skillet over med. heat. Add shallots and garlic, saute til tender 3 min. Add all mushrooms, saute til soften, about 2 min add wine and terragon, simmer til all liquid evaporates, 7 min. remove from heat, season with salt, pepper, cool. Oil heavy large baking sheet, roll out pastry sheets to 12 ' squares, cut each in half crosswise, creating 4 12X 6 rectangles. Place one chicken breast crossways at short end of each rectangle. Place spinach on top chicken top each with 1/4 of mushroom mixture, fold along sides of pastry, roll up jell roll style, pinching edges of pastry to seal, brush egg glaze over pinched edges. Place pastries seam side down on prepared baking sheet. brush with glaze. Bake to golden brown, 25 min. Transfer to plate. Maderia Sauce Melt 2 Tbs. butter in sauce pan, medium high heat. Add minced shallots, saute til golden, add 2 Tbs flour, stir until golden, 3 min. Add broth, 1/2 C madeira, boil til reduced to sauce- 15 min. Strain into small sauce pan, add remaining1 Tbs. Madeira to pan. Season with salt , pepper. drizzle over chicken pouches.

CHICKEN WELLINGTON



Chicken Wellington image

Here is a fancy way to serve chicken breast that will wow your husband and family or special guests. You can scale the recipe to make it serve 4 to 20 people.

Provided by What's Cookin' Mom?

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h18m

Yield 8

Number Of Ingredients 12

2 tablespoons olive oil
2 tablespoons butter
8 small boneless, skinless chicken breasts
salt and ground black pepper to taste
1 large onion, finely chopped
½ pound baby bella mushrooms, sliced, or more to taste
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley
2 sheets frozen puff pastry, thawed
1 (8 ounce) package cream cheese, softened
2 tablespoons Dijon mustard
egg, slightly beaten

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.

Nutrition Facts : Calories 607.3 calories, Carbohydrate 31.8 g, Cholesterol 110 mg, Fat 41.8 g, Fiber 1.6 g, Protein 26.1 g, SaturatedFat 15 g, Sodium 420.3 mg, Sugar 1.8 g

CHICKEN WELLINGTON RECIPE BY TASTY



Chicken Wellington Recipe by Tasty image

"Fancy" doesn't have to mean "expensive." This elegant chicken Wellington can be made with pantry ingredients so you can save money without skimping on flavor! In this recipe, we use chicken breast instead of the traditional beef tenderloin, wrapped in puff pastry, sautéed mushrooms, and dried herbs and spices to recreate that classic Wellington flavor. You'll even learn how to make your own easy pan gravy from scratch.

Provided by Tasty

Categories     Dinner

Time 1h55m

Yield 2 serving

Number Of Ingredients 19

12 oz cremini mushroom, stemmed and wiped clean
4 tablespoons extra virgin olive oil, divided
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme
2 teaspoons dried parsley
1 ½ teaspoons kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
1 boneless chicken breast, large
1 tablespoon dijon mustard
4 slices prosciutto
1 sheet frozen puff pastry, thawed
large egg, beaten
1 tablespoon extra virgin olive oil
2 tablespoons all purpose flour
2 cups chicken stock
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 teaspoons dried parsley

Steps:

  • Add the mushrooms to the bowl of a food processor and pulse until coarsely chopped, about 18-20 pulses.
  • Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the mushrooms, garlic powder, onion powder, dried thyme, dried parsley, ½ teaspoon salt, and ¼ teaspoon black pepper and stir to fully combine. Cook, stirring often, until all of the liquid in the pan has evaporated, about 8 minutes. Turn off the heat and transfer the mushroom mixture to a bowl to cool. Wipe the pan clean with a paper towel.
  • Season the chicken breast on both sides with the remaining teaspoon of salt and ½ teaspoon pepper. Tie the chicken breast with 4 pieces of butcher's twine to create an even cylindrical shape.
  • Heat the remaining 2 tablespoons of oil in the skillet over medium-high heat. Once the oil is hot, add the chicken breast and cook until browned all over, about 10 minutes. Transfer the chicken breast to a plate and set the pan aside to make the pan gravy later.
  • Remove the butcher's twine using a pair of scissors and brush the chicken all over with the Dijon mustard. Allow the chicken breast to cool to room temperature.
  • On 2 overlapping sheets of plastic wrap, lay out the puff pastry sheet. Arrange overlapping strips of prosciutto over the dough in an even square, leaving a 1-inch border around the edges of the pastry. Spread the mushroom mixture evenly over the prosciutto.
  • Place the chicken breast at the bottom of the mushroom mixture and tightly and evenly wrap with the prosciutto and puff pastry, using the plastic wrap to help wrap it tightly and seal the ends. Wrap in the plastic, tying the ends together to help keep the Wellington's shape. Chill in the refrigerator for 15 minutes.
  • Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Remove the Wellington from the plastic wrap and place seam-side down on the prepared baking sheet. Using the back of a paring knife, make a crosshatch pattern on top of the pastry, making sure not to cut all the way through. Brush the pastry all over with the beaten egg.
  • Transfer the baking sheet to the oven to bake for 25-30 minutes, or until the puff pastry is golden brown and the internal temperature of the chicken reaches 165°F (75°C). Let the Wellington rest for 5-10 minutes before slicing into 1-1½-inch-thick slices.
  • While the Wellington rests, make the pan gravy: In the pan with the leftover chicken juices, heat the olive oil over medium heat. When the oil is warm, add the flour and cook, stirring frequently, until fragrant and toasted, about 2 minutes. Add the chicken stock and simmer until the sauce is thick enough to coat the back of a spoon, 4-5 minutes. Stir in the salt, pepper, and parsley and transfer to a bowl or gravy boat to serve.
  • Serve the Wellington warm with the pan gravy and sides of your choice.
  • Enjoy!

CHICKEN WELLINGTON CASSEROLE



Chicken Wellington Casserole image

These chicken and cheese-stuffed crescent rolls are a quick and easy appetizer or meal for any occasion.

Provided by Jessica Weber

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 2

Number Of Ingredients 8

2 teaspoons butter
2 skinless, boneless chicken breast halves
1 (3 ounce) package cream cheese, softened
½ cup sliced fresh mushrooms
1 tablespoon chopped green onion
⅛ teaspoon salt
1 pinch ground black pepper
1 (4 ounce) package refrigerated crescent rolls

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a skillet over medium heat. Cook and stir chicken until no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool until cool enough to handle; cut into chunks.
  • Mix chicken, cream cheese, mushrooms, green onion, salt, and black pepper together in a bowl.
  • Unroll crescent roll dough. Place a portion of the chicken mixture onto the center of each piece of dough and fold the three corners up, forming a pocket. Pinch edges to seal.
  • Bake in preheated oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 541 calories, Carbohydrate 24.9 g, Cholesterol 122.1 mg, Fat 33.9 g, Fiber 0.5 g, Protein 31.7 g, SaturatedFat 15.7 g, Sodium 805.9 mg, Sugar 4.6 g

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