Description
A delicious and visually appealing dish that wraps seasoned chicken breast in a mushroom and spinach mix, baked in puff pastry with a tangy Dijon cream sauce.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup fresh spinach
- 1 cup finely chopped mushrooms
- 2 tbsp Dijon mustard
- 1 package (14 oz) high-quality puff pastry
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 tsp garlic powder
Instructions
- Season the chicken breasts with salt and pepper.
- Sauté the mushrooms in a skillet over medium heat until golden brown.
- Add fresh spinach to the skillet and cook until wilted.
- Stir in Dijon mustard, mixing well with the filling.
- Preheat your oven to 400°F (200°C).
- Roll out puff pastry on a floured surface.
- Place the filling in the center of the pastry and wrap it securely, sealing edges well.
- Transfer to a baking dish and brush with an egg wash if desired.
- Bake for 25-30 minutes or until golden brown.
- In a saucepan over medium heat, combine heavy cream, chicken broth, garlic powder, and remaining Dijon mustard.
- Stir until thickened and smooth.
Notes
Let the Wellington rest for a few minutes after baking to keep the juices inside. Serve with a simple green salad or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg