Wednesday, October 28, 2009

Chicken Wellington

I found this recipe in the Better Homes and Garden's Best-Loved Community Recipes Cookbook and thought it would be interesting to make a twist on my English favorite of Beef Wellington.


4 whole medium chicken breasts, skinned and halved lengthwise
3 Tbsp lemon juice
1 Tbsp butter
1 medium onion, finely chopped
1 medium shallot, finely chopped
1/2 can condensed cream of chicken soup
1 Tbsp snipped fresh cilantro
1/8 tsp pepper
1 sheet frozen puff pastry, thawed (1 sheet from a 17 1/2 oz package)
1 egg yolks, beaten
1 Tbsp butter
1 medium shallot, finely chopped
1/2 cup sliced fresh mushrooms
1/4 cup dry white wine


Preheat oven to 350 F/180 C. Place the chicken in rectangular baking dish. Sprinkle with lemon juice. Cover and bake for 45-60 minutes. Cool slightly. Remove the bones, keeping meat in large pieces. Increase oven temperature to 450 F.

In large skillet, heat the 1 Tbsp butter. Add the onion and shallot and cook until tender. Stir in diluted chicken soup, the cilantro and pepper. Simmer, uncovered, for 5 to 10 minutes. Remove from heat; cool.

Meanwhile, on lightly floured surface, roll out one slice of pastry into 12 inch square. Cut into four 6-inch squares. Place one chicken breast half in the center of each square.

Spoon about 2 Tbsps of the soup mixture onto each piece of chicken. Brush the edges of the pastry with water.

Wrap the pastry around the chicken pressing edges together.

Place pastry-wrapped chicken seam down on lightly greased baking sheet. Brush with beaten egg yolk. Bake uncovered in 450 F oven for 10 minutes. Reduce heat to 425 F; bake for another 10 minutes more or until pastry is golden brown.

Meanwhile in small skillet pan, heat 1 Tbsp butter. Add finely chopped shallot and cook for 2 minutes.

Add mushrooms and cook for an additional 2 minutes. Add wine and simmer uncovered for 5 minutes. Use to top the chicken pastries when serving.

***Freezer Note: Chicken parcels can be placed in freezer containers and frozen. Place frozen parcel on baking dish. Brush with egg yolk and place in 375 F oven for 25-30 minutes until pastry is golden brown.

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