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Chicken Wellington

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Serves 4 | 

Ingredients:

2 boneless, skinless chicken breasts
Salt, to taste
Black pepper, to taste
1 tablespoon olive oil
2 tablespoons butter
2 cloves garlic, minced
1 cup finely chopped mushrooms
2 tablespoons flour
1 cup whole milk
1 teaspoon Dijon mustard
1 sheet puff pastry

Directions:

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Season the chicken breasts with salt and pepper.
  3. Pour the olive oil into the skillet. Bring to medium heat. Add the chicken and sear for 2-3 minutes per side, until golden. Remove the chicken from the skillet.
  4. Roll out the puff pastry sheet. Cut in half vertically.
  5. In the same pan, melt the butter. Add the garlic and mushrooms, saute for 2-3 minutes. Stir in the flour and cook for 1 minute. Then slowly pour in the milk, and whisk until smooth. Add the Dijon mustard, salt, and pepper to the skillet. Simmer and stir until thickened.
  6. Spoon some of the sauce in the center of each pastry. Place a chicken breast on top of the sauce. Then spoon on more sauce. Fold the pastry over the chicken, sealing the edges.
  7. Place them seam-side down on the baking sheet. Brush the tops with the egg wash. Make two small slits.
  8. Place in the oven to bake for 25-30 minutes, until golden. Remove from the oven and serve.
Main Ingredient: Chicken Breast
Cooking Method: Stovetop, Bake
Course: Dinner

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