Thursday, November 7, 2013

Chicken Wellington

Wellington is a very fancy, high-class food.  It is typically beef, coated with pate (pat-ay is a finely ground liver, typically duck) and duxelles (creamy mushroom and onion sauce), and wrapped in puff pastry.  Then it's baked.  That's a bit much so I made it much simpler and with chicken, but I have also done it with beef.  I personally prefer the chicken.  This is great for dinner parties because it can be made ahead of time and simply placed in the oven to bake when needed.

{Chicken Wellington--Girl Eats World style, fast, simple, and delicious}

{The chicken breast needs to be thin so cut it thin or pound it thin}

{Sauting onions and garlic}

{Chop mushrooms}

{This is how you get the dough out of the can}

{Unroll the dough into the two sets of two triangles}

{Pinch the two triangles together to make a square}

{Add cream cheese and sour cream}


{Spoon filling onto chicken breasts}

{Place crescent dough squares on top of the filling}

{Baked and ready to be devoured!}

{Serve with steamed veggies for a fast dinner!}

Chicken Wellington

Serves 4

4 chicken breasts, pounded or cut 1 inch thick (steak can also be used and cooked to your desired temperature)
3 tablespoons butter
1/2 onion, diced
6-8 cloves garlic, minced
1 pint mushrooms, chopped
4 oz cream cheese
2 tablespoons sour cream
1/4 teaspoon black pepper
1 can crescent roll dough, pressed into 4 squares
  1. Preheat oven to 350.
  2. Place chicken breasts in a greased casserole dish.
  3. Heat butter in a pan.
  4. Add onions, garlic, and mushrooms, cooking through.
  5. Add cream cheese, sour cream, and pepper, cooking until melted.
  6. Spoon 1/4 of the mushroom mixture onto each chicken breast.
  7. Top everything with the crescent dough squares (see above photos for instructions).
  8. Bake for 25-30 minutes or until chicken and crescent dough are done.
  9. Serve.
One of the parts that I love about complicated recipes is stripping down all the non-essentials and getting to the meat of the recipe--pun intended!  I like my recipes to be easy and simple.  What's your recipe philosophy?

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