Poor Girl Chicken Wellington Recipes

CHICKEN WELLINGTON

Steps:

• Heat olive oil and butter in a large skillet over medium heat. Season chicken breasts with salt and black pepper. Cook chicken in the hot oil until golden and almost cooked through, about 4 minutes per side. Transfer to a plate.
• Place onion, mushrooms, and garlic in the same skillet; cook and stir until mushrooms lose their moisture and onions are tender, about 5 minutes. Stir in parsley.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Roll out each puff pastry sheet into a 14-inch square on a floured work surface. Cut each sheet into 4 equal squares. Place a chicken breast in the center of each square.
• Combine cream cheese and Dijon mustard in a small bowl. Spread some of the cream cheese mixture over each chicken breast. Top each with 2 tablespoons of the mushroom mixture. Brush the edges of each square with water and wrap around the chicken. Place seam-side down on a baking sheet. Brush the tops with the beaten egg.
• Bake in the preheated oven until puffed and golden brown, about 20 minutes. Remove from oven and slice in half before serving.

POOR WOMAN'S CHICKEN WELLINGTON

Steps:

• Using a stock pot I heat up the wine, shallots, garlic, butter, and bouillon on medium temperature.
• When wine has reduced somewhat and garlic is fragrant add chicken (I usually cube my chicken pieces). Cook on med high temperature.
• When chicken has cooked in the fragrant wine broth, add mushrooms.
• Continue to cook for about 3 minutes and then add remaining ingredients (except the pastry sheets) and stir.
• (Sometimes I will add heavy cream to this as well, but it's your preference).
• Cook for another 5 minutes and watch as it reduces.
• Using a loaf pan (sprayed with PAM) I layer pastry sheets between the chicken/mushroom sauce (about 6-7 high).
• On final layer of pastry I brush a little egg wash on for shine.
• Then bake at 350°F until the pastry is flaky/puffed/golden brown.
• Enjoy!

CHICKEN & MUSHROOM WELLINGTON

Steps:

• To make the filling, melt the butter in a frying pan over a medium heat until sizzling, then fry the mushrooms for 8 mins until soft and lightly browned. Add the garlic, thyme and lemon juice, turn the heat up to medium-high and cook for 1 min more until the liquid from the mushrooms has evaporated. Season, remove from the heat and leave to cool completely. Tip the mixture into a bowl with the soft cheese and mustard, then beat everything together with a wooden spoon. Put in the fridge while you prepare the chicken. Will keep covered in the fridge for up to a day.
• Lay the chicken breasts out on a board, open out slightly, then bash gently with a meat mallet or rolling pin until they are an even thickness. Season and set aside. Unravel the pastry sheet and cut out a 16cm rectangle and an 18cm one. Lay the smaller rectangle on a sheet of baking parchment and brush with a little of the beaten egg. Lay one of the chicken breasts on top, smooth-side down. Spoon over the mushroom mixture and top with the second breast, smooth-side up, so the thicker sides of the breasts are at opposite ends to each other. Brush the exposed pastry border and the top of the chicken with more of the beaten egg, then drape over the larger pastry rectangle and tuck it in so the chicken is snugly enclosed. Trim the excess pastry into an oval, leaving a 4cm border, then crimp the border with a fork to seal. Re-roll any trimmings and use them to decorate the wellington, if you like (see tip, below). Chill for at least 1 hr or up to 24 hrs.
• Heat the oven to 210C/190C fan/gas 6½ with a baking tray inside. Brush the wellington all over with most of the remaining beaten egg. Carefully lift it on its baking parchment onto the hot baking tray and bake for 25 mins, then brush with the remaining beaten egg and season with sea salt. Bake for another 10-15 mins until light golden brown. Rest for 5 mins before carefully carving in half.

POOR GIRL CHICKEN WELLINGTON

Steps:

• Saute onions in butter. Add cream cheese, stir in parsley, almonds, milk, salt & pepper. Add chicken and toss to coat.
• Seperate dough into 4 squares. Spoon about 1/2 cup mixture into center, bring up corners & pinch.
• Put on greased cookie sheet bake @ 350 for 30 minute
• For Sauce: Combine all ingredients, heat to bubbly and serve over top.