Chicken Wellington With Mushroom Veloute Sauce Recipe

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Chicken Wellington With Mushroom Veloute Sauce
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Ingredients
15
Count
Nutrition
1118
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Prep Chicken:.
  2. In a mixing bowl, combine white wine, basil, oregano and mix well.
  3. Place chicken breasts in a shallow dish and pour the wine mixture on top to marinate. Refrigerate for 2 hours, turning the chicken breasts every half hour to insure all areas are marinated.
  4. Prepare the Mushroom Veloute Sauce:.
  5. In a saucepan, bring the chicken stock to a boil.
  6. In a saute pan, over medium heat, melt 2 Tablespoons butter and saute mushrooms and shallots until tender.
  7. In another medium saucepan, over medium heat, melt the other 2 Tablespoons of butter, slowly stir in flour to make a roux. Cook for about 2 minutes, being careful not to burn.
  8. Slowly add (HOT) chicken stock and whisk until smooth. Bring this sauce to a boil, then reduce heat to simmer.
  9. Add mushrooms and shallots, salt and pepper to taste, and simmer for 10 minutes - then keep warm OR reheat while the chicken is cooking.
  10. Chicken Wellington:.
  11. Divide each Boursin into thirds (so you have 6 portions).
  12. Remove chicken breasts from the marinade, reserving.
  13. Put the marinade in a saute pan (over medium heat) until the sauce gets hot, then add the chicken breasts and poach for 5-10 minutes, flipping halfway through. *The timing really depends on how thick the breasts are. Just make sure that the chicken is mostly cooked through*.
  14. Remove the chicken breasts and let cool for about 20 minutes. Meanwhile, preheat the oven to 375 degrees.
  15. Cut each puff pastry sheet in half. Using 6 halves, place each breast in the center and top with a portion of boursin cheese. Place each remaining puff pastry on top of eacj chicken breast, pinching the puff pastry to seal around the chicken. Cut any excess puff pastry off.
  16. In a small bowl, make an egg wash by mixing the egg and water together, then brush the top of the Wellington with egg wash.
  17. Bake for 25 minutes. (To get a golden brown color, you may need to broil for 1-2 minutes after baking.).
  18. Remove from oven and place each Wellington in the center of the serving plate and top with Mushroom Veloute Sauce. Sprinkle with chopped parsley and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1118.31 Kcal (4682 kJ)
Calories from fat 526.12 Kcal
% Daily Value*
Total Fat 58.46g 90%
Cholesterol 123.4mg 41%
Sodium 1740.61mg 73%
Potassium 312.43mg 7%
Total Carbs 100.52g 34%
Sugars 3.27g 13%
Dietary Fiber 5.01g 20%
Protein 38.11g 76%
Vitamin C 2.2mg 4%
Vitamin A 0.1mg 3%
Iron 2.1mg 12%
Calcium 43.9mg 4%
Amount Per 100 g
Calories 346.94 Kcal (1453 kJ)
Calories from fat 163.22 Kcal
% Daily Value*
Total Fat 18.14g 90%
Cholesterol 38.28mg 41%
Sodium 539.99mg 73%
Potassium 96.93mg 7%
Total Carbs 31.19g 34%
Sugars 1.01g 13%
Dietary Fiber 1.56g 20%
Protein 11.82g 76%
Vitamin C 0.7mg 4%
Iron 0.7mg 12%
Calcium 13.6mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.4
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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