1/4 Photos of Chicken Wellington With Mushroom Veloute Sauce
1 hr 30 mins
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. ;)
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- 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)
Mushroom Veloute Sauce
- 1Prep Chicken:.
- 2In a mixing bowl, combine white wine, basil, oregano and mix well.
- 3Place 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.
- 4Prepare the Mushroom Veloute Sauce:.
- 5In a saucepan, bring the chicken stock to a boil.
- 6In a saute pan, over medium heat, melt 2 Tablespoons butter and saute mushrooms and shallots until tender.
- 7In 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.
- 8Slowly add (HOT) chicken stock and whisk until smooth. Bring this sauce to a boil, then reduce heat to simmer.
- 9Add mushrooms and shallots, salt and pepper to taste, and simmer for 10 minutes - then keep warm OR reheat while the chicken is cooking.
- 10Chicken Wellington:.
- 11Divide each Boursin into thirds (so you have 6 portions).
- 12Remove chicken breasts from the marinade, reserving.
- 13Put 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*.
- 14Remove the chicken breasts and let cool for about 20 minutes. Meanwhile, preheat the oven to 375 degrees.
- 15Cut 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.
- 16In a small bowl, make an egg wash by mixing the egg and water together, then brush the top of the Wellington with egg wash.
- 17Bake for 25 minutes. (To get a golden brown color, you may need to broil for 1-2 minutes after baking.).
- 18Remove 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.
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Nutritional Facts for Chicken Wellington With Mushroom Veloute Sauce
Serving Size: 1 (667 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1798.7
- Calories from Fat 980
- Total Fat 108.9 g
- Saturated Fat 30.3 g
- Cholesterol 198.9 mg
- Sodium 1006.9 mg
- Total Carbohydrate 118.5 g
- Dietary Fiber 3.8 g
- Sugars 4.0 g
- Protein 69.8 g
The following items or measurements are not included: