Chicken Breast Wellington
Ingredients
******* Pastry *******
1/2 cup butter or margarine, softened
4 ounces cream cheese, softened
1 cup all-purpose flour
4 ounces cream cheese, softened
1 cup all-purpose flour
******* Filling *******
4 each chicken breast halves, boned, skinless
2 teaspoons butter or margarine, melted
salt and pepper to taste
3/4 cup chicken broth
1/4 cup water
1 each carrot, large, sliced
3/4 cup mushrooms, sliced
1 tablespoon butter or margarine, melted
2 teaspoons butter or margarine, melted
salt and pepper to taste
3/4 cup chicken broth
1/4 cup water
1 each carrot, large, sliced
3/4 cup mushrooms, sliced
1 tablespoon butter or margarine, melted
******* Coating *******
1 each egg
1 teaspoon water
1 teaspoon water
******* Volute' Sauce *******
3/4 cup chicken broth
3/4 cup water
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup water
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
******* PREPARE PASTRY! *******
Combine 1/2 cup butter and cream cheese; mix well. Add flour; stir with a fork until all ingredients are moistened. Remove a 1" ball of dough; divide remaining dough into 4 portions. Chill 1 hour.
******* PREPARE FILLING! *******
Sauté chicken in 2 T butter for 2 min. on each side; remove from pan. Sprinkle lightly with salt and pepper; set aside.
Combine chicken broth, water and carrots in a small pan and bring to a boil. Cover, reduce heat and simmer 8-10 min. or until crisp-tender. Drain and set aside.
Sauté mushrooms in 1 T butter; drain and set aside
Combine chicken broth, water and carrots in a small pan and bring to a boil. Cover, reduce heat and simmer 8-10 min. or until crisp-tender. Drain and set aside.
Sauté mushrooms in 1 T butter; drain and set aside
******* ASSEMBLE & BAKE! *******
Roll out 4 large portions of pastry on a lightly floured surface into 1/8" thick circles. On each, arrange 1/4 of the carrot slices, 1/4 of the mushrooms and 1 chicken piece. Fold 2 opposite edges over filling; then fold over 2 remaining opposite edges. Invert and transfer to a baking sheet. Roll out 1" ball of pastry to 1/8" thickness; cut into 8 thin strips. Place 2 strips on top of each Wellington, forming a letter X. Beat together egg and water. Brush top with egg mixture. Prick top several times with a fork.
Bake at 425 degrees F for 15-l8 min. or until golden. Serve with Veloute' Sauce.
Bake at 425 degrees F for 15-l8 min. or until golden. Serve with Veloute' Sauce.
******* VELOUTE' SAUCE! *******
Combine chicken broth and water and set aside. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, until lightly browned. Gradually add broth; cook over medium heat, stirring constantly until thickened. Stir in salt and pepper and cook, stirring constantly over medium heat until mixture is reduced to 1 1/4 cups.
©2015 HansRich Productions
