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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	6	boneless	skinless boneless	-	-	-	-
white wine	2	cups		-	-	-	-
basil	1	tablespoon	chopped	0.6095	0.0702	0.0835	0.017
oregano	1	tablespoon	chopped	7.95	2.0676	0.27	0.1284
puff pastry	6	sheets		8202.6	671.79	108.78	565.95
egg	1			71.5	0.36	6.28	4.755
water	2	tablespoons		0.0	0.0	0.0	0.0
boursin cheese	10 1/2	ounces		264.775	0.0	58.905	1.4875
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
butter	4	tablespoons	unsalted divided	407.256	0.0341	0.4828	46.0705
mushroom	1/2	cup	sliced	-	-	-	-
shallot	2	tablespoons	minced	14.4	3.36	0.5	0.02
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
salt pepper				264.775	0.0	58.905	1.4875

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.