Classic Chicken Wellington
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.
Classic Chicken Wellington
Comments
Wow. This looks yummy and I will surely try this out. Thank you for sharing.
I am going to try this out. Great work.
Seems like an easy recipe for an elegant looking main dish. Thanks! I'll have to replace the cow milk products with either goat milk or almond milk, but I think it will work.
Hi Carlton! Its sounds very classy and with your nice detailing I am going to give it a try.
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