Chicken Wellington with mustard sauce!

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This is a delicious main course recipe. it may take a little time to prepare but it is well worth the effort.
The bonus to this recipe is that it is freezable after cooking so that couples can make it once and have enough for multiple meals. 



Chicken Wellington with mustard sauce

Make 8 servings. This recipe can easily be cut in half.

8 chicken breast halves, boned and skinned
3 lb. mushrooms, chopped (I used a mixture of wild mushrooms and button)
6 T. chopped shallots
4 T unsalted butter
salt and pepper
2 T cognac
1/2 c. chopped parsley
16 phyllo sheets (buy your phyllo at a store that has a high turnover, as the phyllo when old, dries out and cracks easily) (You can substitute Puff pastry, if you prefer. In that case cut out little hearts or other decorations for the top)
1/2 c. melted unsalted butter

Sauce:

2 c. heavy cream
2 T. Dijon mustard

Pound chicken breasts gently between 2 sheets of plastic wrap to an even thickness. Set aside.


Make mushroom duxelles.

 In a large saute pan, melt butter, add shallots, and cook over medium heat for 2 minutes. Add mushrooms to the pan and cook until they look dry. This will take about 10 minutes. Season with salt and pepper, add cognac, and cook again until all liquid has evaporated. Mix in chopped parsley and cool.

To assemble:

Preheat oven to 400F
Line sheet pan with Silpat or parchment paper.

Sprinkle salt and pepper over the chicken breast.

 
Place a damp tea towel or a thin, flat cutting board on counter, cover with plastic wrap, place phyllo on top of plastic, cover with another plastic sheet and another towel.

 Take out one sheet at a time. Brush with melted butter, layer another sheet on top, brush with melted butter, one more so that there are 3 sheets all brushed with butter. Place the chicken tenders about 3 inches from one end, place a couple of tablespoons of the mushroom mixture on top, drizzle 2 tablespoons of mustard sauce on top of that, fold ends in and roll up. Brush outside of package with butter. Butter another sheet of phyllo, put the package in the middle and bring up all sides  and rumpling it on top.

 Don't worry this will look ruffled and pretty when it bakes. Butter the outside carefully, catching the ruffles as best you can. Repeat with all chicken breasts. Refrigerate at this point. This must be assembled same day as to avoid contamination. When ready, take out of refrigerator for 15 minutes before baking. Let sit a room temperature.

Bake for 30 minutes, or until golden brown. If the tops brown quickly, place a piece of foil over the breasts to stop the browning but to allow the chicken to fully cook.

While chicken is baking , prepare the sauce. Serve remainder of sauce on side.

* I make the full recipe for sauce, even if I am only making 4 breasts. 

Beautiful for company, this is a winner! If you like cognac sauce, go to Chicken Wellington for Valentines Day!

 We have lot's of visitors this time of year, as Seattle is so sunny and beautiful. It is so fun!  Not a long blog today! So, just do it!