Carson’s Chicken Wellington W/ Exotic Mushroom Sherry Sauce
- Ready In:
- 55mins
- Ingredients:
- 22
- Serves:
-
8
ingredients
-
Filling
- 59.16 ml butter or 59.16 ml olive oil
- 4 slice bacon, chopped
- 283.49 g small white button mushrooms, chopped
- 283.49 g flat mushrooms, chopped (such as oyster or shiitake)
- 12 green onions, chopped
- 29.58 ml whole grain mustard
- 226.79 g cream cheese, chopped
- 157.80 ml heavy whipping cream
- 907.18 g cooked chicken, chopped
- 453.59 g box phyllo dough (20 - 14-inch x 18-inch sheets)
- 118.32 ml butter, melted
-
Sauce
- 157.80 ml extra virgin olive oil
- 4 garlic cloves, minced
- 236.59 ml yellow sweet onion, finely diced
- 118.29 ml flour
- 9.85 ml salt
- 9.85 ml lemon pepper seasoning
- 473.18 ml dry sherry
- 473.18 ml chicken broth
- 19.71 ml fresh lemon juice
- 4 bay leaves
- 283.49 g flat mushrooms (such as oyster or shiitake)
directions
- For the Chicken Wellington - Heat the butter or oil in a frying pan; add the bacon and mushrooms and cook, stirring until the liquid has evaporated. Add the green onions and cook, stirring until soft. Stir in the mustard, cream cheese, cream, and chicken and mix well.
- Layer 5 sheets of phyllo pastry together, brushing each layer with melted butter. Keep the unused pastry covered with a barely damp, clean dishtowel or paper towel at all times to prevent pastry from drying out. Cut the pastry in half to form two squares. Spoon one eighth of the filling onto the end of each square, roll once, tuck the ends in and roll up into parcels. Brush lightly with butter. Repeat with the remaining pastry and filling.
- Place parcels on a lightly greased baking sheet. Bake at 400°F for about 20 minutes or until lightly browned and filling is hot. (Note: The Wellington phyllo parcels can be prepared a day in advance. Store, covered with plastic wrap, in refrigerator).
- For the Exotic Mushroom Sherry Sauce - In saucepan, heat olive oil over medium-high heat. Add onion and garlic; cook until tender. Stir in flour, salt, and lemon pepper seasoning; mix well. Gradually add sherry, chicken broth, lemon juice, and bay leaves. Cook over medium heat about 3 minutes or until thickened. Add mushrooms, simmer 5 minutes or until thoroughly heated. Remove bay leaves. Spoon over Wellington, and garnish with fresh chopped green onion.
- Serve.
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RECIPE SUBMITTED BY
Chad Carson Davis
Carson's Custom Creations
Culinary Instructor, Event Coordinator, Master Baker
941-359-3214
admin@carsonscustomcreations.com
www.carsonscustomcreations.com
UPCOMING COURSES:
Saturday September 10, 2005 ~ " Befriending Filo "
Tuesday September 13 - October 18, 2005 ~ 6 course " Cake Decorating Made Easy "
Saturday October 22, 2005 ~ " Gourmet Holiday Soiree "