Chicken Wellington With Mushroom Veloute Sauce

Recipe by LifeIsGood
READY IN: 1hr 30mins




  • 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.