Please trust that my cooking skills surpass my photography skills. This is a delicious and slightly healthier take on the more traditional Beef Wellington, sans the beef (cholesterol, saturated fat) and pate de foie gras (mean, gross). It looks fancy on the plate and yet is fairly quick to make, given you are okay with thawing store-bought puff pastry. If you insist on making your own puff pastry, then believe me when I say I do think you’re super awesome. I’ve just been sort of busy and didn’t have time to spend all day in the kitchen layering butter into dough. So this was store bought. And it was still muy sabroso. This recipe serves 4, but can be easily modified.
*Also, this is dairy free, for you lactose intolerants out there.
*Can easily be made vegetarian by subbing a lightly sauteed portobello mushroom in place of the chicken.
1 sheet of puff pastry
4 boneless, skinless chicken breasts (I like to pound them out for uniform thickness, and also because I like hitting things sometimes)
salt and pepper to taste
2 tbs olive oil
1/4 cup dry white wine (you can sub veggie or chicken broth)
2 shallots, finely chopped (you can sub a medium-sized onion if you don’t have shallots)
1/2 pound of white button or crimini mushrooms, finely chopped
2 cloves of garlic (or–if you’re me–8)
1/4 cup finely chopped fresh parsely
2 tbs dijon mustard
1 egg, slightly beaten
*Preheat oven to 375.
*Salt and pepper the chicken breasts to taste.
*In a large skillet, heat the olive oil over medium high heat. Cook chicken breasts about 3-4 minutes on each side. Their internal temperature should reach about 140 degrees F. [I realize this is not the recommended 165 degrees for chicken, but you do NOT want to cook the chicken all the way at this point. They will finish cooking in the oven once you have everything assembled. If you cook them all the way through here, they will overcook and be dry when they are put in the oven]. If you don’t have a thermometer (and why don’t you–they’re cheap!), you will need to cut into the thickest part of one of the breasts. It should still be kind of pink.
*Remove chicken to a plate and cover with foil.
*Deglaze the pan with the white wine or stock. Scrape up the browned bits of chicken. Let the liquid cook down to about 2 tbsp.
*Add the shallots and mushrooms. Sautee until the shallots are translucent and the mushrooms have given up all of their moisture. This is very important! It will typically take around 10 minutes, but make sure it is a dry slightly crumbly mixture before moving on. If it is wet, it will make your pastry soggy when you bake it later.
*Add the garlic and sautee a minute or two more, until you can smell the garlic.
*Remove from heat and stir in the parsley.
*Now that chicken has cooled, brush with the mustard.
*Divide pastry sheet into 4 even squares. Brush the edges of the pastry with water.
*Spoon 1/4 of the mushroom mixture into the middle of the pastry.
*Lay chicken over the mushroom mixture.
*Fold up the corners of each pastry and seal them all together. Brush lightly with egg.
*Flip the pastries over: the side you want to present to diners should be the smooth, top side. The mushroom mixture should now be on top.
*Lay each pastry in a baking dish, smooth side up, and brush top lightly with egg.
*Bake for 20 minutes, until the pastries are a golden brown.
*Remove from oven and let stand 10 minutes or so to cool.
I like steamed broccoli with this, but any veggie will do!