Chicken Wellington with Mushroom Veloute Sauce
Elevate your dinner table with this show-stopping Chicken Wellington with Mushroom Velouté Sauce—a sophisticated twist on the classic beef version. Tender, golden-brown chicken breasts are layered with a savory cremini mushroom and thyme mixture, wrapped in flaky puff pastry, and baked to perfection. The dish is paired with a rich, velvety mushroom velouté sauce, made with cream, Parmesan, and chicken stock, bringing indulgent flavor to every bite. Perfectly portioned and bursting with gourmet appeal, this recipe combines French elegance with approachable techniques, making it an ideal centerpiece for special occasions or an upscale weeknight dinner. Serve with roasted vegetables or a crisp garden salad for a memorable meal that will impress any guest.
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Recipe Information
Ingredients
- 4 Chicken breasts
- 2 sheets Puff pastry sheets
- 200 grams Cremini mushrooms, finely chopped
- 2 Shallots, finely minced
- 2 Garlic cloves, minced
- 3 tablespoons Unsalted butter
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Dijon mustard
- 1 Eggs
- 2 tablespoons All-purpose flour (for dusting)
- 2 tablespoons Olive oil
- 250 ml Heavy cream
- 200 ml Chicken stock
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 30 grams Parmesan cheese, grated
Instructions
Preheat the oven to 400°F (200°C).
Heat 2 tablespoons of butter in a skillet over medium heat. Sauté the minced shallots and garlic until fragrant, about 1 minute.
Add the chopped cremini mushrooms and thyme, cooking until the mushroom mixture is dry. Season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Let the mixture cool completely.
Lightly season the chicken breasts with remaining salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken on each side for 2-3 minutes until golden. Remove from heat and let cool.
On a floured surface, roll each puff pastry sheet slightly to ensure they will wrap around the chicken breasts.
Spread 1/2 tablespoon Dijon mustard on top of each chicken breast. Top each with 1/4 of the mushroom mixture.
Wrap each chicken breast tightly in a sheet of puff pastry, sealing the edges by pressing firmly. Trim excess pastry and use it for decoration if desired.
Whisk the egg with 1 tablespoon of water in a small bowl to create an egg wash. Brush the top and sides of the wrapped chicken generously.
Place the wrapped chicken on a parchment-lined baking sheet and bake for 25-30 minutes, or until the pastry is golden brown and puffed.
While the Wellingtons bake, prepare the mushroom velouté sauce. Melt the remaining tablespoon of butter in a saucepan over medium heat.
Add the chicken stock and heavy cream to the pan, stirring frequently. Reduce the heat and simmer for 5-7 minutes until the sauce thickens slightly.
Stir in the Parmesan cheese and adjust salt and pepper to taste.
Remove the Chicken Wellingtons from the oven and let them rest for 5 minutes before slicing.
Serve the Wellingtons sliced alongside a generous drizzle of the mushroom velouté sauce.
Nutrition Facts
Calories |
3508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.8 g | 296% | |
| Saturated Fat | 100.1 g | 500% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1143 mg | 381% | |
| Sodium | 4752 mg | 207% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 7.0 g | ||
| Protein | 255.2 g | 510% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 493 mg | 38% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1166 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
