Easy Chicken Wellington

Beef Wellington is a pretty common dish at high end restaurants because it looks fancy, tastes great and is too labor intensive to make at home on a typical weeknight. I’ve gone off red meat recently, but I still wanted the flavors of that special dish I used to eat.

So tonight, I decided to make it with chicken in an easier and faster way. Boxed puff pastry definitely helps but the whole thing cooks up faster and it tastes so so super delicious. I was a little surprised when the girls chowed down on it too, but to be honest, I think the’d eat anything that comes in ‘pastry crust’.

This is a definite winner of a dish. Let me know how you liked it in the comments below!

Easy Chicken Wellington

Servings: 8
Time: 60 minutes
Difficulty: easy
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Ingredients

8 small boneless, skinless chicken tenders or breasts, uncooked
Kosher salt, to taste
Freshly ground pepper, to taste
2 tablespoons salted butter
2 tablespoons oil
1/2 large onion, diced
1 clove fresh garlic, minced
1⁄2 lb fresh button mushrooms, sliced
1 (8 ounce) package cream cheese, softened
2 tablespoons Dijon mustard
2 sheets puff pastry, mostly thawed
1 egg, slightly beaten

Directions

Preheat oven to 375 degrees.
Season the chicken with salt and pepper on both sides. Heat butter and oil in a skillet. Brown the breasts on all sides until almost completely cooked through; transfer to a plate.
To the same skillet add in onion, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender. Set aside.
In a small bowl combine the softened cream cheese with mustard. Set aside.
Roll out each puff pastry sheet to a 14-inch square. Cut into four even 7-inch squares (you should have 8 squares total). Place each breast over each puff pastry square. Then top with cream cheese mixture, and then about 2-3 tablespoons mushroom/onion mixture.
Brush the edges of each pastry square with water. Wrap pastry around the chicken breast, pressing edges to seal tightly. Place on greased baking sheet and brush the tops with egg wash.
Bake for about 20 minutes, or until puffed and golden brown.
Serve with mushroom sauce over the Wellington or on the side of the plate. Enjoy!