CHICKEN WELLINGTON WITH MUSHROOMS & SPINACH RECIPE - (2.3/5)
Provided by franny-2
Number Of Ingredients 12
Steps:
- 1 Bring spinach and water to boil in large nonstick skillet, stirring for about 3 minutes or until wilted. Drain and press out excess water; place in bowl and set aside. 2 Return skillet to medium heat and add half of the oil. Cook shallots and garlic for 3 minutes or until softened. Add spinach and cook for 1 minute. Return to bowl and add cheese and bread crumbs. Stir until well coated; set aside. 3 Heat remaining oil over medium-high heat in same skillet and cook mushrooms and herbes de Provence for 5 minutes or until liquid starts to appear in skillet. Add chicken and cook, stirring for about 10 minutes or until chicken is no longer pink inside. Season with salt and pepper; set aside. 4 On a floured surface, roll out pastry to a 16 x 12-inch (40 x 30-cm) rectangle; place on large piece of parchment paper. Spread spinach mixture in centre of pastry leaving about 4 inches (10 cm) on long sides and 2 inches (5 cm) on short sides. Top with chicken mixture. Brush edges with egg and fold up short sides over filling, then overlap 1 long side over filling and lift remaining pastry to reach pastry on top, overlapping slightly, and pinch seam to seal. Brush all over with egg and let stand for 5 minutes to dry slightly. 5 Preheat oven to 425°F (220°C). 6 Bake for about 30 minutes or until golden brown and puffed. Let stand 5 minutes before slicing. Serves 8 Chicken Wellington with Mushrooms &Spinach Make Ahead Slide unbaked Wellington onto baking sheet and place in freezer for about 3 hours or until frozen. Wrap in parchment and overwrap in plastic wrap and foil; return to freezer and freeze for up to 2 weeks. Unwrap and place on parchment-paper-lined baking sheet. Let thaw in refrigerator Overnight
CHICKEN WELLINGTON
Here is a fancy way to serve chicken breast that will wow your husband and family or special guests. You can scale the recipe to make it serve 4 to 20 people.
Provided by What's Cookin' Mom?
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h18m
Yield 8
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a large skillet over medium heat. Season chicken breasts with salt and black pepper. Cook chicken in the hot oil until golden and almost cooked through, about 4 minutes per side. Transfer to a plate.
- Place onion, mushrooms, and garlic in the same skillet; cook and stir until mushrooms lose their moisture and onions are tender, about 5 minutes. Stir in parsley.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Roll out each puff pastry sheet into a 14-inch square on a floured work surface. Cut each sheet into 4 equal squares. Place a chicken breast in the center of each square.
- Combine cream cheese and Dijon mustard in a small bowl. Spread some of the cream cheese mixture over each chicken breast. Top each with 2 tablespoons of the mushroom mixture. Brush the edges of each square with water and wrap around the chicken. Place seam-side down on a baking sheet. Brush the tops with the beaten egg.
- Bake in the preheated oven until puffed and golden brown, about 20 minutes. Remove from oven and slice in half before serving.
Nutrition Facts : Calories 607.3 calories, Carbohydrate 31.8 g, Cholesterol 110 mg, Fat 41.8 g, Fiber 1.6 g, Protein 26.1 g, SaturatedFat 15 g, Sodium 420.3 mg, Sugar 1.8 g
CHICKEN WELLINGTON (PUFF PASTRY-WRAPPED CHICKEN)
This is not at all hard to put together, it's an amazing dish to serve to dinner guests and I have done so many times over the years and have always receive rave reviews from everyone at my table and you will too! --- to save time saute the onion, garlic and mushrooms up to a day ahead, the cream cheese and Dijon mustard mixture may be increased slightly -- I always serve this with recipe#149547 drizzled over or on the side of the plate, you will *love* this!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Season the chicken breast with seasoning salt and pepper on all sides.
- Heat butter and oil in a skillet.
- Brown the breasts on all sides until almost completely cooked through; transfer to a plate.
- To the same skillet add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender.
- Stir in parsley.
- On a floured surface, roll out each puff pastry sheet to a 14-inch square.
- Cut into four even 7-inch squares (you should have 8 squares total).
- Place each breast over each puff pastry square.
- Set oven to 375 degrees.
- In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast.
- Then top with about 2-3 tablespoons mushroom/onion mixture.
- Brush the edges of each pastry square with water.
- Wrap pastry around the chicken breast, pressing edges to seal tightly.
- Place seam-side down on greased baking sheets.
- Brush the tops with egg wash.
- Bake for about 20 minutes, or until puffed and golden brown.
- Serve with mushroom sauce over the Wellington or on the side of the plate.
- Delicious!
CHICKEN WELLINGTON
-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 450°. Flatten chicken to an even thickness. In a large skillet, cook chicken in oil and 1 tablespoon butter for 4-5 minutes on each side or until browned. , Meanwhile, in a small bowl, combine rosemary, sage, salt, pepper and remaining butter. Unroll crusts; cut each into a 9-in. square (discard scraps). Place a chicken breast half on each square; spread chicken with butter mixture. Fold crust over chicken. Trim off excess crust; pinch seams to seal. , Place on a greased baking sheet; brush with egg. Bake until a thermometer reads 170°, 18-20 minutes. Let stand 10 minutes before serving., Meanwhile, for sauce, dissolve bouillon in hot water. In a small saucepan, melt butter; stir in flour until smooth. Gradually stir in bouillon and wine or broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 697 calories, Fat 45g fat (20g saturated fat), Cholesterol 127mg cholesterol, Sodium 956mg sodium, Carbohydrate 56g carbohydrate (4g sugars, Fiber 0 fiber), Protein 15g protein.
MUSHROOM WELLINGTON RECIPE BY TASTY
Here's what you need: cremini mushroom, olive oil, onion, vegetable broth, garlic, soy sauce, chopped fresh thyme, spinach, nonstick cooking spray, puff pastry, flour, medium potatoes, non-dairy milk, vegan gravy
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F (190°C).
- Add the mushrooms to a food processor and pulse until crumbly, 10-12 times. Be careful not to over-process.
- Heat 2 tablespoons of olive oil in a medium pan over medium heat. Add the onion and sauté for 3-5 minutes. Add the vegetable broth and sauté until the onions are translucent and most of the broth has evaporated.
- Add the garlic and sauté for 3 minutes more, or until fragrant.
- Add the mushrooms and soy sauce and sauté until most of the liquid has released from the mushrooms and evaporated, 10-12 minutes.
- Push the sautéed veggies to the sides of the pan and add a bit more olive oil to the center. Sauté the thyme in the oil until fragrant, then incorporate into the rest of mixture.
- Add the spinach and sauté until wilted.
- Grease an 18 x 13-inch baking sheet with nonstick spray. On a lightly floured surface, use a rolling pin to roll out puff pastry sheet to fit the baking sheet. Transfer the puff pastry to the pan.
- In center third of the pastry, add a layer of potato slices. Top with half of the mushroom mixture and spread in an even layer, about ¾-inch thick. Add another layer of potatoes and the rest of the mushrooms, and top with a final layer of potatoes.
- Fold one side of pastry over the filling, then the other side. Seal the top and bottom ends over the filling. Score the top of the Wellington diagonally with a sharp knife.
- In a ramekin or small bowl, combine the non-dairy milk with the remaining tablespoon of olive oil. Brush over the Wellington. Decorate with more pastry, if desired. Poke air vents in the side of the Wellington.
- Bake for 35-40 minutes. until golden brown and puffed.
- Let rest for 10 minutes before cutting into thick slices.
- Serve with vegan gravy.
- Enjoy!
Nutrition Facts : Calories 398 calories, Carbohydrate 37 grams, Fat 25 grams, Fiber 3 grams, Protein 7 grams, Sugar 4 grams
CHICKEN WELLINGTON CASSEROLE
These chicken and cheese-stuffed crescent rolls are a quick and easy appetizer or meal for any occasion.
Provided by Jessica Weber
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium heat. Cook and stir chicken until no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool until cool enough to handle; cut into chunks.
- Mix chicken, cream cheese, mushrooms, green onion, salt, and black pepper together in a bowl.
- Unroll crescent roll dough. Place a portion of the chicken mixture onto the center of each piece of dough and fold the three corners up, forming a pocket. Pinch edges to seal.
- Bake in preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 541 calories, Carbohydrate 24.9 g, Cholesterol 122.1 mg, Fat 33.9 g, Fiber 0.5 g, Protein 31.7 g, SaturatedFat 15.7 g, Sodium 805.9 mg, Sugar 4.6 g
FLAKY CHICKEN WELLINGTON
This cozy chicken Wellington takes a classic recipe and makes it super easy! I like to cook the chicken a day or so ahead of time to make it even simpler to throw together on busy nights. -Kerry Dingwall, Wilmington, North Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 5 ingredients. Unroll 1 tube of crescent dough into 1 long rectangle; press perforations to seal., Spread half the mustard over dough; top with half the chicken mixture to within 1/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place cut side down on a parchment-lined baking sheet. Cut slits in top. Repeat with remaining crescent dough, mustard and chicken mixture., Bake until golden brown, 15-20 minutes. Meanwhile, combine sour cream and pickle juice; serve with pastries., Freeze option: Cover and freeze unbaked pastries on a parchment-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake pastries on a parchment-lined baking sheet in a preheated 350° oven until golden brown, 30-35 minutes. Prepare sauce as directed.
Nutrition Facts : Calories 495 calories, Fat 28g fat (6g saturated fat), Cholesterol 144mg cholesterol, Sodium 830mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 2g fiber), Protein 25g protein.
BEEF WELLINGTON WITH MIXED MUSHROOMS
There's a reason why Beef Wellington remains an enduring classic. It's hard to top the luxurious combination of beef tenderloin, sharp mustard, and umami-rich mushrooms and prosciutto, all wrapped up in flaky, buttery puff pastry. Although it may seem daunting, each step is quite easy. In fact, most can be done ahead of time: the mushrooms can be cooked up to two days in advance and the wellington can be assembled and wrapped in pastry a few hours before roasting.
Provided by Food Network Kitchen
Categories main-dish
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Working in two batches, pulse the mushrooms in a food processor until finely chopped, 10 to 15 pulses. Heat 3 tablespoons butter in a large skillet over medium-high heat. Add the shallots and thyme and cook until softened, 1 to 2 minutes. Stir in the mushrooms and cook, stirring often toward the end, until dry and starting to form small crumbles, 25 to 28 minutes.
- Remove the skillet from the heat and add the cognac. Carefully return the skillet to the heat (the cognac may ignite) and continue cooking until the mushroom mixture is dry and the alcohol cooks off, 2 to 3 minutes. Stir in the remaining 1 tablespoon butter and season with kosher salt and pepper. Remove from the heat and let cool completely.
- Meanwhile, season the beef all over with kosher salt and pepper. Heat the vegetable oil in a separate large skillet over medium-high heat. Add the beef and cook, turning, until browned on all sides (including the ends), about 8 minutes. Transfer the beef to a rack and let cool.
- Overlap 2 sheets of plastic wrap on a work surface to make a large rectangle (about 22 by 30 inches) with a short side in front of you. Arrange the prosciutto slices crosswise on the plastic wrap in overlapping rows to form a rectangle slightly longer than the beef and wide enough to completely wrap it with a slight overlap. (You might not use all of the prosciutto.) Spread the mushroom mixture over the prosciutto, pressing gently. Cut the ties off the beef and brush it all over with the mustard. Place the beef on top of the prosciutto-mushroom mixture, perpendicular to the prosciutto slices. Tightly roll the prosciutto-mushroom mixture around the beef, using the plastic wrap to help you roll. Twist and tie the ends of the plastic wrap to help the roast hold an even shape. Refrigerate at least 30 minutes.
- Roll the puff pastry into a 14-by-15-inch rectangle on a lightly floured surface; if using 2 smaller sheets of pastry, press the ends together before rolling out, then trim as needed. Brush the pastry all over with the beaten egg. Remove the plastic wrap from the beef and place the beef on the pastry. Carefully roll the pastry around the beef, overlapping the ends at the seam; trim off any excess pastry, if needed, then pinch the seams together. Turn seam-side down. Fold in the pastry on the two open ends, trimming off any excess. Refrigerate until the pastry is cold and firm, about 1 hour.
- Position a rack in the lower third of the oven; preheat to 425˚ F. Line a baking sheet with parchment paper or foil. Place the beef seam-side down on the baking sheet and brush all over with the beaten egg. Score lines in the pastry with the dull side of a paring knife (don't cut through the pastry) and sprinkle with flaky salt. Bake until the pastry is crisp and dark golden brown and a thermometer inserted into the center of the beef registers 110˚ F for rare to 120˚ F for medium rare, 40 to 50 minutes. Transfer to a rack set on a baking sheet and let rest 15 minutes before slicing. Sprinkle with more flaky salt and chives.
FREE-RANGE CHICKEN WELLINGTON STACK WITH CRISP POTATOES
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, combine cold water (enough to cover the chicken breasts) and 2 tablespoons salt. Place the divided chicken pieces in the salted water (brine) and let stand for approximately 45 minutes. Remove the chicken pieces from the brine and rinse thoroughly under cold water. Slice each breast on the bias into 4 thin slices. Heat oil in a large skillet on medium-high heat. Pan sear the chicken about 1 minute on each side until golden. Remove from heat.
- Melt 2 tablespoons of butter with 2 tablespoons of vegetable oil in a medium skillet on medium heat. Add the sliced shiitake mushrooms and saute until crispy. Remove the mushrooms with a slotted spoon and place them on a paper towel to remove excess oil. Season the mushrooms with salt and freshly ground pepper.
- Cut a small hole in the middle of each raw potato slice for the rosemary "pick." Pour at least 2 inches of oil in a medium pot and heat until the oil begins to smoke. Carefully place the potato slices in the oil 2 or 3 at a time. Turn potatoes occasionally so they brown evenly. Remove the potatoes when they are tender/crisp and allow the excess oil to drain on a paper towel. Season, to taste, with salt.
- Pour 2 cups of chicken stock into a medium pot. Add the chicken carcass, shiitake mushroom stems, marjoram and sage. Let simmer until reduced by 1/2. Strain the reduced stock with cheesecloth or a fine mesh strainer into a small saucepan and place on low heat. Add the gelatin from the pate to the pan and stir until it dissolves. Gently stir in 2 tablespoons of butter. Do not boil. Season, to taste, with salt and pepper.
- Place a crispy potato slice on each plate. Top each potato with 1 slice of chicken. Spoon about 2 tablespoons of duxelle onto the chicken. Using a sharp knife, slice a thin piece of pate and place on top of the duxelles. Place a second potato slice on top of the duxelle and repeat the process for each plate. Top each stack with the third slice of potato. Secure the stack with a "pick" of rosemary (take a 4-inch piece of rosemary and gently remove the bottom 2 to 3 inches of leaves, leaving 1 to 2 inches of rosemary leaves on each pick).
- Cook the shallots in butter in a medium sized pan, on low heat. Add the chopped mushroom to the shallots and season with salt and pepper. Cook until the mushrooms render liquid. Remove from the pan and puree the mixture in a food processor.
- Return the pureed mushroom mixture to the pan. Add heavy cream. Reduce the cream until the mixture is pasty.
- Remove from heat and add parsley and thyme. Season with salt and pepper, to taste.
CHICKEN WELLINGTON WITH MUSHROOM VELOUTE SAUCE
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. ;)
Provided by LifeIsGood
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 1798.7, Fat 109, SaturatedFat 30.4, Cholesterol 198.9, Sodium 1006.9, Carbohydrate 118.6, Fiber 3.9, Sugar 4, Protein 69.8
CHICKEN WELLINGTON RECIPE BY TASTY
"Fancy" doesn't have to mean "expensive." This elegant chicken Wellington can be made with pantry ingredients so you can save money without skimping on flavor! In this recipe, we use chicken breast instead of the traditional beef tenderloin, wrapped in puff pastry, sautéed mushrooms, and dried herbs and spices to recreate that classic Wellington flavor. You'll even learn how to make your own easy pan gravy from scratch.
Provided by Tasty
Categories Dinner
Time 1h55m
Yield 2 serving
Number Of Ingredients 19
Steps:
- Add the mushrooms to the bowl of a food processor and pulse until coarsely chopped, about 18-20 pulses.
- Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the mushrooms, garlic powder, onion powder, dried thyme, dried parsley, ½ teaspoon salt, and ¼ teaspoon black pepper and stir to fully combine. Cook, stirring often, until all of the liquid in the pan has evaporated, about 8 minutes. Turn off the heat and transfer the mushroom mixture to a bowl to cool. Wipe the pan clean with a paper towel.
- Season the chicken breast on both sides with the remaining teaspoon of salt and ½ teaspoon pepper. Tie the chicken breast with 4 pieces of butcher's twine to create an even cylindrical shape.
- Heat the remaining 2 tablespoons of oil in the skillet over medium-high heat. Once the oil is hot, add the chicken breast and cook until browned all over, about 10 minutes. Transfer the chicken breast to a plate and set the pan aside to make the pan gravy later.
- Remove the butcher's twine using a pair of scissors and brush the chicken all over with the Dijon mustard. Allow the chicken breast to cool to room temperature.
- On 2 overlapping sheets of plastic wrap, lay out the puff pastry sheet. Arrange overlapping strips of prosciutto over the dough in an even square, leaving a 1-inch border around the edges of the pastry. Spread the mushroom mixture evenly over the prosciutto.
- Place the chicken breast at the bottom of the mushroom mixture and tightly and evenly wrap with the prosciutto and puff pastry, using the plastic wrap to help wrap it tightly and seal the ends. Wrap in the plastic, tying the ends together to help keep the Wellington's shape. Chill in the refrigerator for 15 minutes.
- Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Remove the Wellington from the plastic wrap and place seam-side down on the prepared baking sheet. Using the back of a paring knife, make a crosshatch pattern on top of the pastry, making sure not to cut all the way through. Brush the pastry all over with the beaten egg.
- Transfer the baking sheet to the oven to bake for 25-30 minutes, or until the puff pastry is golden brown and the internal temperature of the chicken reaches 165°F (75°C). Let the Wellington rest for 5-10 minutes before slicing into 1-1½-inch-thick slices.
- While the Wellington rests, make the pan gravy: In the pan with the leftover chicken juices, heat the olive oil over medium heat. When the oil is warm, add the flour and cook, stirring frequently, until fragrant and toasted, about 2 minutes. Add the chicken stock and simmer until the sauce is thick enough to coat the back of a spoon, 4-5 minutes. Stir in the salt, pepper, and parsley and transfer to a bowl or gravy boat to serve.
- Serve the Wellington warm with the pan gravy and sides of your choice.
- Enjoy!
CHICKEN & MUSHROOM WELLINGTON
Make a celebration supper for two with this chicken and mushroom wellington. Cut into golden pastry to find a creamy, garlicky inside - perfection
Provided by Barney Desmazery
Categories Dinner
Time 1h15m
Number Of Ingredients 10
Steps:
- To make the filling, melt the butter in a frying pan over a medium heat until sizzling, then fry the mushrooms for 8 mins until soft and lightly browned. Add the garlic, thyme and lemon juice, turn the heat up to medium-high and cook for 1 min more until the liquid from the mushrooms has evaporated. Season, remove from the heat and leave to cool completely. Tip the mixture into a bowl with the soft cheese and mustard, then beat everything together with a wooden spoon. Put in the fridge while you prepare the chicken. Will keep covered in the fridge for up to a day.
- Lay the chicken breasts out on a board, open out slightly, then bash gently with a meat mallet or rolling pin until they are an even thickness. Season and set aside. Unravel the pastry sheet and cut out a 16cm rectangle and an 18cm one. Lay the smaller rectangle on a sheet of baking parchment and brush with a little of the beaten egg. Lay one of the chicken breasts on top, smooth-side down. Spoon over the mushroom mixture and top with the second breast, smooth-side up, so the thicker sides of the breasts are at opposite ends to each other. Brush the exposed pastry border and the top of the chicken with more of the beaten egg, then drape over the larger pastry rectangle and tuck it in so the chicken is snugly enclosed. Trim the excess pastry into an oval, leaving a 4cm border, then crimp the border with a fork to seal. Re-roll any trimmings and use them to decorate the wellington, if you like (see tip, below). Chill for at least 1 hr or up to 24 hrs.
- Heat the oven to 210C/190C fan/gas 6½ with a baking tray inside. Brush the wellington all over with most of the remaining beaten egg. Carefully lift it on its baking parchment onto the hot baking tray and bake for 25 mins, then brush with the remaining beaten egg and season with sea salt. Bake for another 10-15 mins until light golden brown. Rest for 5 mins before carefully carving in half.
Nutrition Facts : Calories 956 calories, Fat 58 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 52 grams protein, Sodium 2.5 milligram of sodium
More about "chicken wellington with mushroom recipes"
CHICKEN AND MUSHROOM WELLINGTON - COUNTRY LIVING
From countryliving.com
Cuisine AmericanEstimated Reading Time 3 minsServings 2Calories 869 per serving
- Thaw pastry 25 minutes. Meanwhile, prepare sauce and filling: In 1-quart saucepan, heat beef-flavored broth, wine, and porcini mushrooms to boiling over high heat.
CHICKEN MEATLOAF WELLINGTON WITH SUN DRIED TOMATOES
From recipetineats.com
CHICKEN WELLINGTON - PEPPERIDGE FARM
From pepperidgefarm.com
EASY CHICKEN WELLINGTON RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY CHICKEN WELLINGTON RECIPE | THE WICKED NOODLE
From thewickednoodle.com
CHICKEN WELLINGTON WITH WILD MUSHROOM SUPRèME SAUCE
From shipboardchef.com
CHICKEN WELLINGTON – PUFF PASTRY
From puffpastry.com
INDIVIDUAL CHICKEN WELLINGTONS - GOOD HOUSEKEEPING
From goodhousekeeping.com
EVERYTHING YOU NEED TO KNOW ABOUT CHICKEN OF THE WOODS …
From allrecipes.com
CHICKEN WELLINGTON | SO DELICIOUS
From sodelicious.recipes
CHICKEN WELLINGTON WITH MUSHROOM SAUCE RECIPE BY …
From halaal.recipes
CHICKEN WELLINGTON SPINACH RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MUSHROOM WELLINGTON RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN WELLINGTON WITH MUSHROOMS, A DIFFERENT AND TASTY DISH TO …
From muii.in
CHICKEN WELLINGTON WITH MUSHROOMS & SPINACH - LCBO
From lcbo.com
CHICKEN AND MUSHROOM WELLINGTON | CHICKEN.CA
From chicken.ca
RECIPE | CHICKEN WELLINGTON, RECIPES, POULTRY RECIPES - PINTEREST
From pinterest.com
CREAMY CHICKEN AND MUSHROOM CASSEROLE: THE BEST FAMILY DINNER
From thesouthafrican.com
CHICKEN "WELLINGTON" RECIPE - COMFORTABLE FOOD
From comfortablefood.com
10 BEST CHICKEN WELLINGTON RECIPES | YUMMLY
From yummly.com
CARSON’S CHICKEN WELLINGTON WITH EXOTIC MUSHROOM SHERRY SAUCE
From judigallagher.com
CHICKEN WELLINGTON WITH MUSHROOMS & SPINACH - LCBO
From lcbo.com
WHAT TO SERVE WITH CHICKEN WELLINGTON? 6 TEMPTING SIDE DISHES …
From cookindocs.com
CHICKEN WITH SHIITAKE MUSHROOMS - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
CHICKEN WELLINGTON WITH MORELS, CARAMELIZED ONIONS & GORGONZOLA
From daringgourmet.com
CHICKEN WELLINGTON - A NEW CLASSIC ~ A SLICE OF SPICE
From asliceofspice.com
CHICKEN WELLINGTON WITH MUSHROOM SAUCE | RECIPE
From kosher.com
10 BEST CHICKEN WELLINGTON RECIPES | YUMMLY
From yummly.com
CHICKEN MUSHROOM WELLINGTON - BLOGMAS 2017 DAY 14 - ANNA CAN …
From annacandoit.com
BAKED CHICKEN WITH MUSHROOM SOUP AND RICE
From thesuperhealthyfood.com
MINI CHICKEN WELLINGTON RECIPE - FOOD NEWS
From foodnewsnews.com
DEAN EDWARD'S CHICKEN AND MUSHROOM WEL... | ASDA GOOD LIVING
From asda.com
CHICKEN WELLINGTON WITH MUSHROOM VELOUTE SAUCE RECIPE
From recipezazz.com
HOW TO MAKE CHICKEN WELLINGTON - LICIOUS
From licious.in
You'll also love