Chicken Wellington

posted by Sue Freeman 09-01-98 1:51 PM

Chicken Wellington


1/2 cup butter or margarine, softened
4 ounces cream cheese, softened
1 cup all-purpose flour


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


1 each egg
1 teaspoon water

Veloute' 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

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

Saute 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.

Saute mushrooms in 1 T butter; drain and set aside.

Assemble and Bake

Preheat oven to 425 F.

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.

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.

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