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Chicken Wellington with Wild Mushroom Suprème Sauce

A lightened up version of the traditional Wellington with Beef and incorporating wild, foraged Chanterelles
Course: Entree
Servings: 4 servings

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 Tbsp clarified butter, ghee or high-temp oil (such as avocado or grapeseed)
  • 4 sheets puff pastry
  • egg wash

For Mushroom Duxelles

  • 1/4 cup clarified butter or ghee (see above)
  • 1/4 cup shallots
  • 1 cup mushrooms (cultivated or wild, such as Chanterelles)
  • 1 Tbsp tomato paste, preferably double-concentrated
  • salt and freshly ground pepper, to taste

For Suprème Sauce

  • 2 Tbsp clarified butter or ghee (as above)
  • 2 Tbsp flour
  • 1 3/4 cup low-sodium chicken stock, heated
  • 1/2 cup heavy cream
  • 1 cup mushrooms, cleaned, sliced and sauteed
  • salt and freshly ground pepper, to taste

Instructions

Prepare Chicken Breasts

  • In a heavy skillet, heat the clarified butter or ghee over high heat. Sear chicken breasts on all sides. Remove from pan and refrigerate until ready to assemble Wellingtons.

For Duxelles

  • In a food processor, mince shallots finely and reserve.
  • Repeat that process with the wild mushrooms and set aside.
  • In the skillet, heat the 1/4 cup of clarified butter or ghee over high heat. Add the shallots and cook over medium heat until translucent. Add the minced mushrooms. Cook over medium-low heat until ingredients are almost dry. Add the tomato paste and cook over low heat until fully incorporated. Season with salt and pepper taste and set aside.

For Suprème Sauce

  • In a medium saucepan, heat the 2 Tbsp of clarified butter or ghee, being careful that it does not turn brown. Add the flour and mix well. Cook until slightly browned. Gradually add the hot chicken broth, mixing well to avoid lumps. Gradually add heavy cream and sliced, sauteed mushrooms. Season to taste with salt and pepper.

To Assemble Wellingtons

  • Preheat the oven to 400°
  • On a clean work surface, lay out the sheets of puff pastry, one at a time.
  • Place 1/4 of the duxelles on the pastry, keeping a clean edge on all four sides. Place the cooked chicken breast, best side down, on the duxelles. Brush the edges of the pastry with egg wash. Enclose the chicken with the pastry (like making a burrito!) , by folding the pastry over the breast, making sure to paint dry pastry sections with egg wash before sealing. Refrigerate if not baking immediately (can be made 3 hours ahead to this point)
  • Place the puff pastry bundles seam-side down on a heavy cookie sheet or sheet pan lined with parchment or silicone baking mat. Decorate with dough scraps, as desired. Brush all sides with egg wash.
  • Bake until the internal temperature of the chicken reaches 160° on a meat thermometer, roughly 20-25 minutes. Allow to rest in a warm place; internal temperature will increase to 165° while resting.
  • To serve, place a few spoonfuls of sauce on a warmed plate. Cut each Chicken Wellington in half, using a serrated knife. Place the chicken on the plate. Garnish each serving with a perfect whole, small sauteed mushrooms.

Notes

NOTE: This is a luxurious dish that takes a little time to put all the elements together, but it is actually fairly simple to make. Feel free to substitute a mix of mushrooms or any of your favorites in this dish. Also, it's fabulous served with crisp butter-sauteed or roasted potatoes and a green vegetable of your choice.