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Chicken Wellington



Chicken Wellington
This stunning variation on the classic Beef Wellington features a boneless breast of chicken, topped with a mushroom-pâté mixture and paper thin-slices of cured duck prosciutto, all enveloped in a tender, flaky puff pastry crust.

While it may seem intimidating, this recipe is not all that hard to make. Broken down into several simple steps (several of which can be done in advance), it's actually quite easy to prepare. Whether you choose to serve it with or without a sauce, the result is an amazing dish that will wow your dinner guests and earn you rave reviews.
Ingredients:

4 fresh, boneless, skinless chicken breasts, 4 - 6 oz each
Flour for dredging
1 Tbsp butter
1 Tbsp olive oil
1 oz dried porcini mushrooms
1 small shallot, finely diced
4 oz Truffle Mousse, at room temperature
2 - 3 drops Earthy Delights White Truffle Oil
salt & pepper to taste
2 oz duck prosciutto, sliced very thinly

1 pound puff pastry, thawed if using frozen

Directions:

 

Preheat the oven to 400 degrees F.

 

Place the dried mushroom in a bowl and cover with hot water for 20 - 30 minutes. When soft and pliable, drain the mushrooms, reserving the soaking liquid. Rinse the mushrooms under cool running water to remove any traces of grit. Chop coarsely and set aside.

 

Pat the chicken breasts dry and lightly dredge with flour. Sprinkle with a little salt & pepper. Heat the butter & oil in a large pan over medium heat. When the butter bubbles and begins to brown slightly, add the chicken breasts and brown on all sides. Remove the chicken breasts from the pan and set aside to cool.

 

Reduce the heat in the pan and add the minced shallot. Cook, stirring frequently, for about 3 minutes. Add the reconstituted chopped porcini and about 1 cup of the soaking liquid, decanting the liquid carefully to avoid any residual grit that has accumulated in the bottom. Continue to cook until all liquid has evaporated and the mixture is quite dry. Remove from the heat and set aside to cool.

 

Stir together the cooled mushroom mixture, the softened Truffle Mousse and a few drops of truffle oil until blended. Spread 1/4 of the mushroom/ mousse blend on the top of each cooled chicken breast. Top with the sliced duck prosciutto. Refrigerate while you prepare the pastry.

 

On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. You'll want 4 pieces of pastry, each about 8 inches in diameter or big enough to completely envelope one of the topped chicken breasts.

 

Remove the chicken breasts from refrigerator. Carefully invert one topped chicken breast on the center of a pastry sheet. Gently fold the edges over, brushing with beaten egg to seal. Place on a lightly greased baking sheet, seam side down. Repeat with the other chicken breasts.

 

Brush the top of each "packet" with egg wash. If you have leftover puff pastry, you can cut decorative shapes with pastry cutters or a sharp knife and stick them on top. Brush these decorations with egg wash too.

 

Place in the top third of the pre-heated oven and bake for 25 - 30 minutes, or until pastry is flaky and golden-brown. Remove from the oven, allow to stand for 5 minutes, then place on warm plates and serve.

 

 



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