Chicken wellingtons with creamy pea sauce

Recipes / Meat

Try this economical twist on a classic British meal - chicken wellingtons - served with a creamy pea sauce. This recipe will be a family favourite.

Recipe «Chicken wellingtons with creamy pea sauce» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp extra virgin olive oil, 4 small chicken breast fillets, 20g butter, 2 garlic cloves, finely chopped, 1 small brown onion, finely chopped , 250g cup mushrooms, stalks removed, finely chopped, 1 tbsp fresh thyme leaves, chopped, 2 sheets frozen puff pastry, just thawed , 1 egg, lightly whisked, 1 tbsp water, 125ml white wine, 125ml Massel chicken style liquid stock, 125ml thickened cream, 110g frozen peas.

Ingredients:

  • 1 tbsp extra virgin olive oil 
  • 4 small chicken breast fillets 
  • 20g butter 
  • 2 garlic cloves, finely chopped 
  • 1 small brown onion, finely chopped 
  • 250g cup mushrooms, stalks removed, finely chopped 
  • 1 tbsp fresh thyme leaves, chopped 
  • 2 sheets frozen puff pastry, just thawed 
  • 1 egg, lightly whisked 
  • 1 tbsp water 
  • 125ml white wine 
  • 125ml Massel chicken style liquid stock 
  • 125ml thickened cream 
  • 110g frozen peas 

Instructions

  1. Preheat oven to 220C/200C fan forced. Heat oil in a large frying pan over high heat. Season chicken. Cook for 2 minutes each side or until light golden. Transfer to a plate. Set aside to cool slightly.
  2. Add the butter to the pan. Reduce heat to medium. Add the garlic and onion. Cook, stirring often, for 3 minutes or until soft. Add mushroom and cook for 3 minutes or until liquid has evaporated. Stir through half of the thyme and season. Transfer to a bowl. Set aside to cool slightly.
  3. Cut each pastry sheet in half. Place a chicken breast on each pastry piece. Top with the mushroom mixture. Fold the pastry to enclose the chicken. Whisk together the egg and water and brush over the pastry. Bake for 15 minutes or until pastry is golden.
  4. Meanwhile, add the wine to the frying pan. Simmer over medium-high heat for 2 minutes or until reduced. Add the stock and simmer for 2 minutes or until reduced. Add cream and simmer for 3 minutes or until reduced and thickened. Stir in the peas and remaining thyme for 1 minute or until warmed through. Season.
  5. Serve the chicken wellingtons with the creamy pea sauce.