Chicken Wellington With Mushrooms Spinach Recipe 235

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 AND MUSHROOM WELLINGTON

Steps:

• Thaw pastry 25 minutes. Meanwhile, prepare sauce and filling: In 1-quart saucepan, heat beef-flavored broth, wine, and porcini mushrooms to boiling over high heat. Reduce heat to medium and simmer mixture until reduced to about 2/3 cup. Strain broth mixture into small bowl and reserve porcini mushrooms. Stir 1 tablespoon butter into strained broth mixture and set sauce aside. Finely chop porcini mushrooms and set aside.
• In large skillet, heat remaining 1 tablespoon butter over medium heat. Add onion and sauté 5 minutes. Stir in rosemary and cook 1 minute. Add spinach and 1/4 teaspoon salt; cover tightly and cook 2 minutes or until spinach is wilted. Remove from heat, add reserved chopped porcini mushrooms, and set aside.
• Heat oven to 375 degrees F. Lightly grease a baking sheet. On lightly floured surface, unfold one puff pastry sheet (1/2 package) to a 9-inch square. With rolling pin, roll out pastry to a 12- by 10-inch rectangle, smoothing any creases. Cut pastry into 3 pieces: a 12- by 3-inch strip, a 7-inch square, and a 7- by 5-inch rectangle. Repeat rolling and cutting with remaining puff pastry sheet.
• On both 7- by 5-inch pastry rectangles, place a portabella mushroom upside down. Top each mushroom with chicken breast half and sprinkle with remaining 1/4 teaspoon salt; top with spinach mixture. Brush some egg mixture on pastry around mushroom; cover each chicken-and-vegetable filling with 7-inch pastry square. Press gently around filling to seal top pastry to bottom pastry. Trim edges to make round. With spatula, transfer each filled pastry round to greased baking sheet.
• Garnish tops of rounds: From remaining 12- by 3-inch pastry strips, cut eight 6-inch-long by 1/4-inch-wide strips and twenty-eight 1/2-inch diamonds. Brush top of each round with egg mixture; top with pastry strips and diamonds arranged in alternating rows. Brush lightly with egg mixture and bake 25 to 30 minutes or until pastry is puffed and golden brown. Cool 5 minutes.
• Meanwhile, reheat sauce and divide between 2 serving plates. Place each filled pastry in sauce and cut in half to reveal filling. If desired, serve with baby vegetables and garnish with rosemary sprigs.Nutritional information is based on 1 serving without baby vegetables.

CHICKEN WELLINGTON WITH MUSHROOMS & SPINACH RECIPE - (2.3/5)

Steps:

• 1 Bring spinach and water to boil in large nonstick skillet, stirring for about 3 minutes or until wilted. Drain and press out excess water; place in bowl and set aside. 2 Return skillet to medium heat and add half of the oil. Cook shallots and garlic for 3 minutes or until softened. Add spinach and cook for 1 minute. Return to bowl and add cheese and bread crumbs. Stir until well coated; set aside. 3 Heat remaining oil over medium-high heat in same skillet and cook mushrooms and herbes de Provence for 5 minutes or until liquid starts to appear in skillet. Add chicken and cook, stirring for about 10 minutes or until chicken is no longer pink inside. Season with salt and pepper; set aside. 4 On a floured surface, roll out pastry to a 16 x 12-inch (40 x 30-cm) rectangle; place on large piece of parchment paper. Spread spinach mixture in centre of pastry leaving about 4 inches (10 cm) on long sides and 2 inches (5 cm) on short sides. Top with chicken mixture. Brush edges with egg and fold up short sides over filling, then overlap 1 long side over filling and lift remaining pastry to reach pastry on top, overlapping slightly, and pinch seam to seal. Brush all over with egg and let stand for 5 minutes to dry slightly. 5 Preheat oven to 425°F (220°C). 6 Bake for about 30 minutes or until golden brown and puffed. Let stand 5 minutes before slicing. Serves 8 Chicken Wellington with Mushrooms &Spinach Make Ahead Slide unbaked Wellington onto baking sheet and place in freezer for about 3 hours or until frozen. Wrap in parchment and overwrap in plastic wrap and foil; return to freezer and freeze for up to 2 weeks. Unwrap and place on parchment-paper-lined baking sheet. Let thaw in refrigerator Overnight

CHICKEN WELLINGTON RECIPE BY TASTY

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 WITH SPINACH AND MUSHROOMS

Steps:

• Season chicken breast with whatever seasoning you like. I use McCormick Grill Seasoning.
• Spray nonstick pan and saute chicken until no longer pink. Remove and keep warm. Slice into strips if desired.
• Spray pan again if needed and sautee mushrooms, lemon rind, green onion, garlic and tomatoes just until soft and beginning to brown. (Tip- grate rind from lemon before cutting in half).
• Add wine, lemon juice and enough water to equal one cup liquid. Deglaze pan and reduce to make a thin sauce.
• Add fresh spinach and cook til wilted.
• Season with fresh pepper and salt.
• Plate veggie saute and place chicken on top.
• Garnish with fresh parmesan on top!

CHICKEN WELLINGTON WITH MUSHROOM VELOUTE SAUCE

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.

FLORIDA CHICKEN WELLINGTON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Heat olive oil in a skillet over medium heat. Season chicken breasts with Creole seasoning, salt, and pepper; cook until evenly browned, about 2 minutes per side. Transfer to a plate to cool.
• Cut each puff pastry sheet in half. Place 1 sliced chicken breast on each half; top with 1/4 of the bacon and 1 Brie cheese slice. Fold top and bottom of pastry over chicken. Press pastry seams together with your fingers to seal; place seam-side down on prepared baking sheet.
• Cook in the preheated oven until pastry is golden brown and chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN WELLINGTON

Steps:

• Preheat oven to 450°. Flatten chicken to an even thickness. In a large skillet, cook chicken in oil and 1 tablespoon butter for 4-5 minutes on each side or until browned. , Meanwhile, in a small bowl, combine rosemary, sage, salt, pepper and remaining butter. Unroll crusts; cut each into a 9-in. square (discard scraps). Place a chicken breast half on each square; spread chicken with butter mixture. Fold crust over chicken. Trim off excess crust; pinch seams to seal. , Place on a greased baking sheet; brush with egg. Bake until a thermometer reads 170°, 18-20 minutes. Let stand 10 minutes before serving., Meanwhile, for sauce, dissolve bouillon in hot water. In a small saucepan, melt butter; stir in flour until smooth. Gradually stir in bouillon and wine or broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

FLAKY CHICKEN WELLINGTON

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 5 ingredients. Unroll 1 tube of crescent dough into 1 long rectangle; press perforations to seal., Spread half the mustard over dough; top with half the chicken mixture to within 1/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place cut side down on a parchment-lined baking sheet. Cut slits in top. Repeat with remaining crescent dough, mustard and chicken mixture., Bake until golden brown, 15-20 minutes. Meanwhile, combine sour cream and pickle juice; serve with pastries., Freeze option: Cover and freeze unbaked pastries on a parchment-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake pastries on a parchment-lined baking sheet in a preheated 350° oven until golden brown, 30-35 minutes. Prepare sauce as directed.