Chicken Wellington
Servings
4 Servings
Ingredients
- 4 skinless boneless chicken breasts
- 1 lb. mushrooms sliced
- 1 bunch scallions whites and greens divided
- 2 garlic cloves minced
- 2 cups fresh spinach
- 1 lb. puff pastry
- 1 Egg beaten
- 1 tablespoon oil
- 2 cups white wine
- 1 cup broth
- 1 tbsp. corn starch mixed with 1 tbsp. water
- Salt and pepper
Instructions
- 1 Broil chicken breasts, 6 minutes per side, until mostly cooked.2 Saute mushrooms, green onions and garlic cloves. When liquid is gone, add in 1 cup white wine and cook on high until liquid is evaporated.3 Add fresh spinach, salt and pepper, when leaves begin to wilt, remove from heat and put mixture on top of chicken.4 Roll out puff pastry and cut into pieces to cover each piece of chicken. Wrap chicken in puff pastry, brush with egg wash and bake at 375 for 30 minutes, or until golden brown.5 For the sauce, saute green onion tops with 1 tablespoon oil. add 1 cup white wine and 1 cup broth and thicken with cornstarch mixtures.6 To serve, pour sauce over plate, top with chicken and sprinkle with chopped green onion if desired.
- Source:
- Photo by flickr – babe_kl
Sure you can cook them ahead and reheat in a 300 degree oven for about 20 minutes.
Can these be cooked a day ahead ? How would you reheat?
They are best made individually, so I adjusted the directions.
Are these made individually or in one large piece? You don’t mention anything about cutting the puff pastry.
This looks great and I will try it soon. Do you have a recipe for beef wellington?
love the concept!
This looks really great! Maybe it will even get my family to eat their spinach! Thanks for posting this recipe!