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Chicken and Mushroom Wellington

Traditionally made with beef, the Wellington is a classic English dish, and is the ultimate indulgence – try this version instead, made with Canadian chicken!
Serves: 4
Prep Time: 35 min
Cook Time: 55 min

Ingredients

2 large chicken breasts
1 tsp salt, divided
1/2 tsp pepper, divided
1/4 cup olive oil, divided
1/2 lb mixed mushrooms (such as button, cremini, oyster and shiitake), sliced
1 small onion, thinly sliced
3 cloves garlic, minced
1/4 cup dry white wine
2 cups baby spinach
1/4 cup 35% whipping cream
2 tbsp Dijon mustard
1 lb 1 pkg. puff pastry, thawed
1 egg, lightly beaten

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Preheat oven to 400°F (200°C). Place chicken breasts on work surface. Slice lengthwise through centre of each breast, without cutting all the way through. Open up like a book; place sheet of plastic wrap on top. Using meat mallet or rolling pin, flatten into 1/2-inch (1 cm) thickness. Season with half of the salt and pepper; set aside.

  2. Heat half of the oil in large skillet set over medium-high heat; cook mushrooms, onion and garlic for 13 to 15 minutes or until onion and mushrooms are tender and browned and moisture has evaporated.

  3. Add wine; cook for 2 to 3 minutes or until pan is almost dry. Add spinach; cook for about 1 minute or just until starting to wilt. Reduce heat to low. Stir in cream; simmer for 5 to 8 minutes or until thickened and creamy. Season with remaining salt and pepper.

  4. Spread mushroom mixture evenly over butterflied chicken breasts, leaving 1-inch border along edges and roll up to enclose filling. Heat remaining oil in large skillet set over high heat; sear rolled chicken breasts, turning occasionally, for 2 to 3 minutes per side or until evenly browned. Let cool completely.

  5. Brush mustard over puff pastry sheets. Place 1 chicken roll on each piece of puff pastry; roll up to enclose, tucking in edges and pinching to seal. Transfer seam side down to parchment paper–lined baking sheet. Refrigerate for 30 minutes.

  6. Brush pastry with egg; bake for 25 to 30 minutes or until pastry is golden, flaky and internal temperature of reaches 165°F (74°) on instant-read thermometer inserted in centre of chicken. Let cool slightly before slicing.

Helpful Tip

If the chicken breast is unravelling while searing, skewer with toothpicks to hold it together. Remove toothpicks before rolling in pastry.