Classic Chicken Wellington

Today I ant to throw out the beef and use a nice piece of chicken boneless chicken breast to make a classic chicken wellington. The Wellington is a traditional English dish that was first made with beef as the main protein .

In recent year the great Gordon Ramsay is the super chef who makes a lot of Wellington dishes in his restaurants and today I want to share with you my take on a quick and easy Wellington made with a chicken breast.

Classic Chicken Wellington

Ingredients

2 tablespoons olive oil

4 chicken breast halves, boned and skinned

salt and freshly ground pepper

1/2 pound mushrooms, finely chopped

1 tablespoon flour

1/2 cup evaporated skim milk

lemon juice

2 cans (4 count ea.) pastry pockets

1 egg, beaten

Heat olive oil in heavy frying pan and cook chicken breasts over moderate heat for 3 to 5 minutes on each side or until cooked through. Remove and season with salt and pepper. Add mushrooms to pan; stir until they are soft. Blend in flour. Add milk and lemon juice; salt and pepper to taste. Continue stirring until mixture is pieced. Place a mound of chicken pieces on each pastry pocket. Cover with mushroom mixture. Fold pocket of pastry in half and press edges together with fork. Brush tops with beaten egg. Cut a small slit in the top for steam to escape. Bake in preheated 375 degree oven for 15 to 20 minutes or until golden brown.