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    14 Feb CHICKEN WELLINGTON

    Posted at 22:31h in by
    0 Likes

    INGREDIENTS:
    4 boneless skinless chicken cutlets
    One package baby bella
    mushrooms, chopped
    One onion diced
    1/4 cup mayonnaise
    1/4 cup Dijon mustard
    One sheet pu pastry
    Salt, pepper, thyme

     

    DIRECTIONS:

    An easy and elegant way to elevate chicken dinner.
    This recipe easily doubles.

    Heat neutral oil in sauté pan and pan sear chicken cutlets
    seasoned with salt and pepper for a few minutes on each side.
    Remove the chicken and set aside. In the same pan add the diced
    mushrooms and onions – season with salt, pepper and thyme
    saute until mushrooms and onions are soft and most of the
    liquid has evaporated.
    On defrosted pu pastry sheet cut into quarters lay down in the
    middle 2 tablespoons of the mushroom onion mixture.
    Top the mushrooms with one of the chicken cutlets. Combine
    the mayonnaise and Dijon mustard in a bowl. Schmear the top of
    each cutlet with the mayo Dijon mustard mixture. Fold over the
    pu pastry to enclose the cutlet and mushroom mixture. Flip the
    chicken so it is seam side down onto a parchment lined cookie
    sheet. Brush with egg wash.
    Bake in 350° preheated oven for 45 minutes until pastry is
    golden brown.