Chicken Wellington

Directions

1. 1
   Thaw pastry for 20 minutes.
2. 2
   Sprinkle chicken with seasonings. In a medium skillet, brown chicken in 3 tablespoons butter; set aside.
3. 3
   Add remaining butter to skillet.
4. 4
   Add onion and mushrooms; saute until tender and liquid has evaporated.
5. 5
   Stir in parsley. On a lightly floured surface, roll each sheet to 14-inch square; cut into four 7-inch squares.
6. 6
   Preheat oven to 375°.
7. 7
   In a small bowl, combine cream cheese with mustard; spread over chicken cutlets.
8. 8
   Spread each pastry square with 2 tablespoons mushroom mixture.
9. 9
   Top with chicken breast.
10. 10
    Brush edges of pastry with water; wrap pastry around chicken, pressing edges to seal.
11. 11
    Place seam-side down on ungreased baking sheets.
12. 12
    Brush tops with egg wash.
13. 13
    Bake 25 minutes or until puffed and golden brown.
14. 14
    Makes 8 servings.