Description
This Chicken Wellington recipe features tender chicken breasts wrapped in prosciutto and a flavorful mushroom duxelles, all encased in a golden, flaky puff pastry. Perfectly seared chicken and a savory mushroom mixture combine in a deliciously elegant dish that’s ideal for special occasions or a refined weeknight dinner.
Ingredients
Scale
Chicken and Prosciutto
- 2 boneless skinless chicken breasts
- 4 slices prosciutto
- Salt, to taste
- Black pepper, to taste
Mushroom Duxelles
- 1 cup finely chopped mushrooms
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
Puff Pastry and Coating
- 1 sheet puff pastry, thawed but cold
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 egg yolk
- 1 teaspoon water
Instructions
- Season and Sear the Chicken: Season the chicken breasts with salt and black pepper on both sides. Heat olive oil in a pan over medium-high heat and sear the chicken until golden brown, about 3-4 minutes per side. Remove from heat and let the chicken cool completely to avoid melting the pastry later.
- Prepare the Mushroom Duxelles: In the same pan, add butter and sauté the finely chopped mushrooms, shallot, and minced garlic. Cook until the moisture evaporates and the mixture reaches a paste-like consistency, approximately 6-8 minutes. Remove from heat and allow it to cool.
- Assemble the Prosciutto Wrap: Lay out slices of prosciutto on plastic wrap in a slightly overlapping pattern. Spread the cooled mushroom duxelles evenly over the prosciutto. Place a cooled chicken breast in the center, then use the plastic wrap to tightly roll the prosciutto and mushroom mixture around the chicken. Chill the roll in the refrigerator for 15–20 minutes to help it set.
- Prepare the Puff Pastry: Roll out the cold puff pastry on a lightly floured surface. Place each prosciutto-wrapped chicken breast in the center of the pastry. Brush the surface of the chicken with Dijon mustard before placing it. Fold the pastry around the chicken, sealing the edges tightly to encase the chicken completely. Chill the wrapped chicken again for 10 minutes to firm up the pastry.
- Brush and Vent the Pastry: Beat the egg yolk with water to create an egg wash. Brush this mixture evenly over the surface of the puff pastry. Use a sharp knife to cut small slits on top of the pastry to allow steam to escape during baking.
- Bake the Chicken Wellington: Preheat the oven to 400°F (200°C). Place the wrapped chicken breasts on a baking sheet lined with parchment paper. Bake for 25–30 minutes until the pastry is golden brown and puffed. Remove from oven and let rest for 5 minutes before slicing and serving.
Notes
- Ensure the chicken is fully cooled before wrapping to prevent the puff pastry from becoming soggy.
- The mushroom duxelles can be made ahead of time and stored in the refrigerator.
- Use puff pastry straight from the refrigerator to make wrapping easier and ensure a flaky crust.
- Letting the wrapped chicken chill before baking helps retain shape and prevents the pastry from shrinking.
- Serve with a light salad or roasted vegetables for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: Chicken Wellington, puff pastry chicken, mushroom duxelles, prosciutto, elegant chicken recipe, baked chicken, savory puff pastry
