Poor Womans 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.

BUFFALO CHICKEN WELLINGTON

Steps:

• Preheat the oven to 425 degrees F.
• Cut a piece of parchment to fit a rimmed baking sheet. Place 1 sheet of puff pastry on the parchment, then top with the second sheet of puff pastry. Roll the 2 layers to one 17-by-13-inch rectangle.
• Combine the hot sauce and butter in a small bowl and brush both sides of the chicken cutlets with the sauce. Set aside.
• Brush the puff pastry with the remaining sauce, leaving a 1-inch border along one long side and the 2 short sides. Sprinkle the blue cheese over the sauce. Top with 4 of the mozzarella slices, shingling them if necessary to fit. Top with 3 of the cutlets. Repeat with the remaining 4 slices of mozzarella and 3 cutlets.
• Brush the 3 empty borders of puff pastry with the beaten egg. Fold over the long side without the egg wash, followed by the 2 short sides, then the other long side. Turn the Wellington over so it is seam-side down. Brush with the remaining egg and cut three 3-inch-long vents with a sharp knife on top.
• Transfer the Wellington and parchment to the baking sheet and bake until crisp and deep golden brown, 45 to 50 minutes. Serve with ranch dressing, carrot and celery sticks, and more hot sauce.

FLAKY CHICKEN WELLINGTON

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 5 ingredients. Unroll 1 tube of crescent dough into 1 long rectangle; press perforations to seal., Spread half the mustard over dough; top with half the chicken mixture to within 1/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place cut side down on a parchment-lined baking sheet. Cut slits in top. Repeat with remaining crescent dough, mustard and chicken mixture., Bake until golden brown, 15-20 minutes. Meanwhile, combine sour cream and pickle juice; serve with pastries., Freeze option: Cover and freeze unbaked pastries on a parchment-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake pastries on a parchment-lined baking sheet in a preheated 350° oven until golden brown, 30-35 minutes. Prepare sauce as directed.

CHICKEN WELLINGTON RECIPE BY TASTY

Steps:

• Add the mushrooms to the bowl of a food processor and pulse until coarsely chopped, about 18-20 pulses.
• Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the mushrooms, garlic powder, onion powder, dried thyme, dried parsley, ½ teaspoon salt, and ¼ teaspoon black pepper and stir to fully combine. Cook, stirring often, until all of the liquid in the pan has evaporated, about 8 minutes. Turn off the heat and transfer the mushroom mixture to a bowl to cool. Wipe the pan clean with a paper towel.
• Season the chicken breast on both sides with the remaining teaspoon of salt and ½ teaspoon pepper. Tie the chicken breast with 4 pieces of butcher's twine to create an even cylindrical shape.
• Heat the remaining 2 tablespoons of oil in the skillet over medium-high heat. Once the oil is hot, add the chicken breast and cook until browned all over, about 10 minutes. Transfer the chicken breast to a plate and set the pan aside to make the pan gravy later.
• Remove the butcher's twine using a pair of scissors and brush the chicken all over with the Dijon mustard. Allow the chicken breast to cool to room temperature.
• On 2 overlapping sheets of plastic wrap, lay out the puff pastry sheet. Arrange overlapping strips of prosciutto over the dough in an even square, leaving a 1-inch border around the edges of the pastry. Spread the mushroom mixture evenly over the prosciutto.
• Place the chicken breast at the bottom of the mushroom mixture and tightly and evenly wrap with the prosciutto and puff pastry, using the plastic wrap to help wrap it tightly and seal the ends. Wrap in the plastic, tying the ends together to help keep the Wellington's shape. Chill in the refrigerator for 15 minutes.
• Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Remove the Wellington from the plastic wrap and place seam-side down on the prepared baking sheet. Using the back of a paring knife, make a crosshatch pattern on top of the pastry, making sure not to cut all the way through. Brush the pastry all over with the beaten egg.
• Transfer the baking sheet to the oven to bake for 25-30 minutes, or until the puff pastry is golden brown and the internal temperature of the chicken reaches 165°F (75°C). Let the Wellington rest for 5-10 minutes before slicing into 1-1½-inch-thick slices.
• While the Wellington rests, make the pan gravy: In the pan with the leftover chicken juices, heat the olive oil over medium heat. When the oil is warm, add the flour and cook, stirring frequently, until fragrant and toasted, about 2 minutes. Add the chicken stock and simmer until the sauce is thick enough to coat the back of a spoon, 4-5 minutes. Stir in the salt, pepper, and parsley and transfer to a bowl or gravy boat to serve.
• Serve the Wellington warm with the pan gravy and sides of your choice.
• Enjoy!

CHICKEN WELLINGTON (PUFF PASTRY-WRAPPED CHICKEN)

Steps:

• Season the chicken breast with seasoning salt and pepper on all sides.
• Heat butter and oil in a skillet.
• Brown the breasts on all sides until almost completely cooked through; transfer to a plate.
• To the same skillet add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender.
• Stir in parsley.
• On a floured surface, roll out each puff pastry sheet to a 14-inch square.
• Cut into four even 7-inch squares (you should have 8 squares total).
• Place each breast over each puff pastry square.
• Set oven to 375 degrees.
• In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast.
• Then top with about 2-3 tablespoons mushroom/onion mixture.
• Brush the edges of each pastry square with water.
• Wrap pastry around the chicken breast, pressing edges to seal tightly.
• Place seam-side down on greased baking sheets.
• Brush the tops with egg wash.
• Bake for about 20 minutes, or until puffed and golden brown.
• Serve with mushroom sauce over the Wellington or on the side of the plate.
• Delicious!

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.

MINI BEEF WELLINGTONS

Steps:

• Preheat the oven to 400 degrees F and line a sheet pan with parchment paper.
• Heat the butter and olive oil in a large skillet over a medium-high heat. Sprinkle the steak chunks with salt and pepper. When the butter has melted and the oil is hot, add the steak chunks and sear them for about 45 seconds per side. (The steaks will only be partially cooked at this stage.) Remove and set aside to partially cool.
• Add the onion and thyme to the same skillet and stir. Allow to continue cooking while you place the mushrooms in a food processor and pulse until they are finely chopped. Add the mushrooms to the skillet and stir to combine. Cook, stirring, until the mushrooms are golden and the liquid has evaporated from the skillet, 8 to 10 minutes. Remove the skillet from the heat, then add the Dijon mustard and stir to combine.
• While the mushrooms are cooking, lay out the puff pastry on a lightly floured surface. Using a rolling pin, roll the pastry to a 12-by-16-inch rectangle. Cut into 12 equal squares by cutting 4 long strips, then cutting each strip crosswise 3 times.
• Place a small amount of the mushroom mixture (known as duxelles) into the center of each square. Top each square with a piece of the steak. Fold the puff pastry up and over the steak, totally encasing the steak and mushroom mixture inside. Place on the prepared baking sheet with the smooth side facing upwards. Repeat with the remaining pastry, duxelles and steak.
• Brush each bundle with the egg yolk and sprinkle with the sea salt. Bake until golden, 16 to 18 minutes. Allow to cool slightly. Garnish with the chopped parsley and serve with the horseradish sauce. Enjoy.

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!

FLORIDA CHICKEN WELLINGTON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Heat olive oil in a skillet over medium heat. Season chicken breasts with Creole seasoning, salt, and pepper; cook until evenly browned, about 2 minutes per side. Transfer to a plate to cool.
• Cut each puff pastry sheet in half. Place 1 sliced chicken breast on each half; top with 1/4 of the bacon and 1 Brie cheese slice. Fold top and bottom of pastry over chicken. Press pastry seams together with your fingers to seal; place seam-side down on prepared baking sheet.
• Cook in the preheated oven until pastry is golden brown and chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHRISTMAS DINNER WELLINGTON

Steps:

• Heat the oil in a pan. Add the onion and cook for 8-10 mins until soft. Tip into a bowl and leave to cool.
• Cover a chopping board with cling film and place a chicken breast on top. Cover the chicken with more cling film. Use a rolling pin to gently bash the thicker part of the chicken until the whole chicken breast is an even thickness of about ½cm. Repeat with the remaining breasts.
• Mix the sausagemeat, herbs and breadcrumbs into the cooled onions. On your worktop, make a double layer of cling film, about 30 x 40cm in size. Lay the prosciutto on top, covering as much of the cling film's surface area as possible. Top with the chicken breasts, placing them to fit together (cut into smaller pieces if you need to) and arranging them to completely cover the prosciutto. Season the chicken.
• Cover the chicken with the sausagemeat mixture, spreading it right to the edges. Stir the cranberry sauce to loosen it, then spread over the sausagemeat. Roll the chicken up tightly from one of the longer sides (using the cling film to help you but keeping the cling film on the outside), encasing the fillings in a spiral inside. The prosciutto should be the outermost layer. Wrap the roulade in a large sheet of cling film and twist at the ends to seal, then freeze for 30 mins.
• On a floured surface, roll out one block of pastry to the thickness of a £1 coin. Place on a baking tray lined with parchment. Unwrap the chicken roulade and place on top of the pastry. Trim the pastry to a rectangle, leaving 2-3cm all the way around the base of the roulade. Save the off-cuts for decorating the top.
• Roll out the second piece of pastry to the same thickness as the first. Whisk together the egg and extra yolk and brush a little around the edge of the pastry base. Drape the second piece of pastry over the roulade, moulding it tightly around the meat and pushing out any air pockets. Trim off any excess pastry, leaving a border of about 2cm.
• Crimp the border with your thumb and forefingers, or use a fork to press around the edge to seal (flour the fork if the pastry begins to stick). Brush the wellington all over with the egg wash. Use the reserved pastry off-cuts to decorate the wellington as you like, or score through the top layer with a sharp knife. Cover and chill for at least 1 hr, or for up to 48 hrs. Can be frozen at this stage for up to two months (defrost in the fridge before cooking). When you're ready to cook, heat the oven to 200C/180C fan/gas 6.
• If you have any egg wash left over, brush the wellington with a little more just before baking. Cook for 1 hr 15 mins until the pastry is golden and crisp. If you've previously frozen the wellington, make sure it's cooked through by poking a sharp knife into the centre and checking the tip comes out very hot. Serve with mash or roast potatoes, veg and gravy, if you like. Chicken is much juicier than beef, so have some kitchen paper to hand ready for when you cut into the wellington.

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.

CHICKEN WELLINGTON

Steps:

• Preheat oven to 450°. Flatten chicken to an even thickness. In a large skillet, cook chicken in oil and 1 tablespoon butter for 4-5 minutes on each side or until browned. , Meanwhile, in a small bowl, combine rosemary, sage, salt, pepper and remaining butter. Unroll crusts; cut each into a 9-in. square (discard scraps). Place a chicken breast half on each square; spread chicken with butter mixture. Fold crust over chicken. Trim off excess crust; pinch seams to seal. , Place on a greased baking sheet; brush with egg. Bake until a thermometer reads 170°, 18-20 minutes. Let stand 10 minutes before serving., Meanwhile, for sauce, dissolve bouillon in hot water. In a small saucepan, melt butter; stir in flour until smooth. Gradually stir in bouillon and wine or broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.