Chicken Wellington with Madeira Sauce

Ingredients

• 2 pieces (about 6 oz each) Boneless skinless chicken breasts
• 6 slices Prosciutto slices
• 1 sheet, thawed Puff pastry sheet
• 8 oz, finely chopped Cremini mushrooms
• 2 tbsp Butter
• 2 cloves, minced Garlic
• 1 tsp, chopped Fresh thyme
• 1 beaten (for egg wash) Egg
• 1/2 cup Madeira wine
• 1/2 cup Chicken stock
• 2 tbsp Heavy cream
• to taste Salt and black pepper
• 1 tbsp Olive oil

Instructions

1. 1

   Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken 2-3 minutes per side until golden. Set aside to cool.

2. 2

   In the same skillet, melt butter over medium heat. Sauté mushrooms and garlic 8-10 minutes until moisture evaporates and mixture is dry. Stir in thyme, season with salt and pepper, and let cool.

3. 3

   Lay prosciutto slices slightly overlapping on plastic wrap to form a rectangle. Spread the mushroom duxelles over the prosciutto, place a seared chicken breast in the center, and use the plastic wrap to roll tightly into a log. Twist ends and refrigerate 15 minutes.

4. 4

   Preheat oven to 400°F (200°C). Roll out puff pastry to about 1/8 inch thick. Unwrap the chicken logs and wrap each tightly in pastry, trimming excess and sealing edges with egg wash. Place seam-side down on a lined baking sheet.

5. 5

   Brush pastry all over with beaten egg and score the top lightly with a knife. Bake 25-30 minutes until pastry is deep golden brown and chicken reaches 165°F internal temperature. Rest 10 minutes.

6. 6

   Meanwhile, make the Madeira sauce: simmer Madeira wine in a small saucepan until reduced by half, about 5 minutes. Add chicken stock and simmer 5 more minutes, then stir in heavy cream and season with salt and pepper. Simmer 2-3 minutes until slightly thickened.

7. 7

   Slice each Wellington in half, plate, and spoon warm Madeira sauce over the top. Serve immediately.