Chicken Wellington

Name: Chicken Wellington
Ingredients: 2 frozen puff pastry sheets; 8 small boneless, skinless chicken breast halves, slightly flattened; 2 tsp. dried thyme; 1 tsp. salt; 1/2 tsp. fresh ground pepper; 5 Tbsp. margarine; 1 large chopped onion; 1/4 lb. sliced mushrooms; 3 oz. cream cheese; 2 Tbsp. Dijon mustard; egg wash; 2 Tbsp. chopped parsley

12 ingredients

5 steps

Ingredients

2 frozen puff pastry sheets
8 small boneless, skinless chicken breast halves, slightly flattened
2 tsp. dried thyme
1 tsp. salt
1/2 tsp. fresh ground pepper
5 Tbsp. margarine
1 large chopped onion
1/4 lb. sliced mushrooms
3 oz. cream cheese
2 Tbsp. Dijon mustard
egg wash
2 Tbsp. chopped parsley

Directions

1

Thaw pastry 20 minutes.
2

Sprinkle chicken with seasonings. In medium skillet, brown chicken in 3 tablespoons margarine; set aside.
3

Add remaining margarine to skillet.
4

Add onion and mushrooms; saute until tender and liquid has evaporated.
5

Stir in parsley.