🥧 Chicken Wellingtons (Individual Portions)
🛒 Ingredients (Serves 4)
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4 small boneless, skinless chicken breasts
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Salt & black pepper
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2 tbsp olive oil
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1 cup finely chopped mushrooms (cremini or button)
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2 cloves garlic, minced
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1 tsp fresh thyme (or ½ tsp dried)
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4 slices prosciutto (optional but recommended)
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1 sheet puff pastry (thawed)
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1 egg (for egg wash)
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1 tsp Dijon mustard (optional)
🔪 Instructions
1️⃣ Sear the Chicken
Season chicken with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Sear chicken 2–3 minutes per side until lightly golden (not fully cooked).
Remove and cool.
2️⃣ Make the Mushroom Filling (Duxelles)
In the same pan, sauté mushrooms, garlic, and thyme until moisture evaporates and mixture becomes paste-like (about 5–7 minutes).
Season to taste and let cool.
3️⃣ Assemble
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Roll out puff pastry and cut into 4 squares.
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Optional: Spread a thin layer of Dijon on each chicken breast.
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Lay a slice of prosciutto on pastry.
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Spread mushroom mixture over prosciutto.
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Place chicken on top and wrap pastry tightly around it.
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Seal edges underneath.
4️⃣ Egg Wash & Score
Brush tops with beaten egg.
Lightly score with a knife for decoration.
5️⃣ Bake
Bake at 400°F (200°C) for 20–25 minutes until golden brown and chicken reaches 165°F (74°C).
Rest 5 minutes before slicing.
🍽️ Serving Ideas
Serve with:
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Garlic mashed potatoes
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Roasted asparagus
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Creamy mustard sauce or white wine sauce