Chicken Wellington with Mushroom Duxelles

Ingredients

• 2 8 oz each boneless skinless chicken breasts
• 8 oz cremini mushrooms
• 1 shallot
• 2 cloves garlic
• 3 tbsp butter
• 1 sheet puff pastry
• 1 egg
• 1/4 cup dry sherry
• 1/3 cup heavy cream
• 1/2 cup chicken stock
• 1 tsp fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. 1

   Make the duxelles: finely chop mushrooms, shallot, and garlic (or pulse in a food processor). Melt 2 tbsp butter with olive oil in a skillet over medium heat, add the mushroom mixture and thyme, and cook 15-20 minutes, stirring occasionally, until the moisture has evaporated and the mixture is a dark paste. Season with salt and pepper and set aside to cool.

2. 2

   Season the chicken breasts with salt and pepper. Sear in a hot skillet with the remaining butter for 2-3 minutes per side until golden (not cooked through). Brush lightly with a little sherry and let cool 10 minutes.

3. 3

   Spread the cooled duxelles over the chicken breasts, coating all sides. Roll out the puff pastry and cut into two rectangles. Wrap each chicken breast tightly in pastry, sealing the seams with beaten egg, and trim excess dough. Place seam-side down on a parchment-lined baking sheet.

4. 4

   Brush the pastry all over with beaten egg and cut two small steam vents in the top of each. Chill 15 minutes while preheating the oven to 400°F (200°C).

5. 5

   Bake 25-30 minutes until the pastry is deep golden brown and the chicken reaches 165°F (74°C) internally. Rest 10 minutes before slicing.

6. 6

   Make the pan sauce: add sherry to the skillet used for searing and simmer 1 minute to deglaze. Add chicken stock and simmer until reduced by half, about 5 minutes. Stir in heavy cream and simmer 2-3 minutes until slightly thickened; season with salt and pepper.

7. 7

   Slice the Wellingtons and serve with the sherry cream sauce spooned over or alongside.