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Chicken Wellington - Food Blogger in Mumbai- Alwayzz Hungryyy

Chicken Wellington


Chicken Wellington is one of the popular dishes in Non-Veg arena. Here is the complete recipe of Chicken Wellington.


2 sheet puff pastry, thawed for about 20 minutes
8 small boneless, skinless chicken breast, uncooked
2 tbsp butter
2 tbsp oil
1 large onion, finely chopped (can use 2 onions)
1 tbsp fresh garlic, minced (optional)
1⁄2 lb fresh button mushrooms, sliced (can increase if desired)
2 tbsp fresh parsley, finely chopped
1 package (8 ounce) cream cheese, softened (you may reduce the amount if desired)
2 tbsp dijon mustard
1 egg, slightly beaten
1 seasoning salt, (can use white salt)
1 ground pepper


Pat the chicken breast with mustard, seasoning salt and pepper on all sides and roll it in cling film.
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 onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender.
Stir in parsley.
On a floured surface, 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.
Set oven to 375 degrees.
Then top with 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 seam-side down on greased baking sheets.
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.


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