Recipe: Easy, Flavorful Chicken Wellington

Instructions

1. To begin with the preparation of this chicken wellington recipe you must let your puff pastry thaw out as you work on the filling. Also, set your oven to preheat to 400°F.
2. In a heavy skillet, melt the butter over medium heat. Add in the mushrooms, sweet onions, garlic, salt and pepper. Sauté until the sweet onions become translucent and the mushroom liquid evaporates. Next, stir in the parsley and leave it aside to cool at room temperature.
3. Mix in the Dijon mustard, cream cheese, sage and thyme.
4. On a lightly floured surface, roll out the puff pastry into a 14 inch square. I find it easier to roll it between 2 sheets of plastic wrap. Next, cut the square into equal squares of 7 inches each.
5. Divide the cream cheese mixture in equal proportions for each square and then top these up with the mushroom mixture and chicken chunks. Use egg wash to brush the edges of your puff pastry squares. Bring together the corners of your pastry square to the center and seal all of the edges so as to contain the filling. Place them on an ungreased baking sheet with the seam side down and then brush with egg wash.
6. Bake the chicken wellingtons for about 25 minutes or until golden brown and then serve with a seasonal vegetable such as steamed broccoli.