So the stork visited me yesterday and brought me a beautiful bundle of joy. My family was so excited about the arrival. Everyone was busy prepping for this big day. The house was cleaned. Laundry was done. And the table was set. We were all prepared to eat our bundle of joy! Ha ha, no, not a baby. A Chicken Wellington! All swaddled up in a delicate puff pastry.
I’ve tried my hand at Chicken Wellington in the past, and it was a big failure. I didn’t cook them long enough, and the pastry on the bottom was still raw. The filling was boring with a capital B. But I wanted to try again, and I’m so glad I did. These Chicken Wellingtons have a sauteed onion and mushroom mixture, a very tasty cream cheese layer, and perfectly cooked chicken. And my most favorite part of this dish was the amazing creamy mustard sauce I made to serve with it. I could eat this mustard sauce on anything, sandwiches, eggs, you name it. If you’re a mustard fan, you’re going to love this sauce. And you’re for sure going to love these bundles of joy!
4 boneless, skinless chicken breasts
Seasoned salt (like Lawry’s)
3 T butter
1 puff pastry sheet
8 ounces cream cheese, very soft
1 packet Italian dressing mix (I like Good Seasons Zesty Italian)
One 8-ounce package mushrooms, chopped
1/4 C chopped onion
1 clove garlic, minced
1/4 C white wine
1 T Dijon mustard
1 T spicy brown mustard
1/2 C half & half
1/2 C chicken stock
1 T flour
Additional melted butter for brushing the tops
Melt the 3 T butter in a large skillet and drizzle in some olive oil over medium high heat. Season the chicken breasts on both sides with some seasoned salt, garlic powder, and black pepper. Sear the chicken breasts in the butter for about 4 minutes per side. Remove from the pan and set aside.
In the same pan, cook the mushrooms, onion, and garlic until tender. (Drizzle in a little more olive oil if necessary.) Remove them from the pan and set aside. (Save the pan to make the mustard sauce in.) Mix the softened cream cheese together with the packet of Italian dressing mix.
Preheat the oven to 400 degrees. Roll out the puff pastry to roughly about a 14-inch square. Cut it into four equal pieces. Spread 1/4 of the cream cheese mixture down the center of each piece of pastry. Spoon on 1/4 of the mushroom mixture on top of the cream cheese. Lay one chicken breast over each pastry. Fold the ends and sides up over the pastry and seal it shut. Place them seam side down on a sheet pan. Bake them for 25-30 minutes or until they are well browned and the chicken inside is at 165 degrees. Brush on some melted butter during the last five minutes to help with the browning.
In the same pan, pour in the white wine and deglaze the pan, scraping up any brown bits. Whisk in the 1 T flour. Add in the chicken stock and whisk to combine. Add in the Dijon and spicy brown mustard and the cream. Cook and whisk until bubbly. Serve the mustard sauce with the Wellingtons.