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Barbara from East Pointe, Michigan struggles to make this chicken wellington and a nice dill cream sauce compliment.

  • 2 8 Ounce chicken breast
  • 2 TBS olive oil
  • 1 TBS garlic
  • 1 TBS shallots
  • 1/4 Cup chardonnay
  • 1 1/2 Cups heavy cream
  • 1 TBS fresh dill
  • English Mustard to Taste
  • 3 Portobello mushrooms
  • 6 Thin slices of proscutto ham
  • 1 Puff pastry sheet
  • 1/4 Cup flour
  • Egg Wash – 2 eggs & 4 TBS water
  • Salt & pepper to taste

Procedure: Season chicken breast and saute in a hot skillet with 1 TBS olive oil.

Brown and both sides and set aside.

In the same pan add 1 TBS olive oil and saute garlic and shallots until carmelized and deglaze with wine.

When wine is reduced add in cream and reduce.

With a pastry brush spread the mustard all over the chicken breast and still set aside.

In the meantime, cut up portobello mushrooms and put in a blender and puree until very finely minced.

Don’t forget to season your mushrooms with salt and pepper.

In a hot skillet cook the mushroom puree and set aside.

Takes about 7-8 minutes to cook.

Meanwhile, roll out the puff pastry sheet and make the egg wash using eggs and water beaten vigorously.

Set the egg wash and puff pastry aside.

Using cellophane, lay down the proscutto ham overlapping one another and then spread the mushrooms right on top of the ham.

Lay down chicken breast on top of the ham and mushrooms and roll up very tight.

Once rolled up tight take out of the cellophane and place it in the center of the puff pastry. Using a pastry brush, put egg wash all around the chicken on the puff pastry.

Roll up very tight and and brush the top with egg wash and score.

Bake on 375 until golden brown. While Wellington is baking, add in fresh herbs, salt and pepper to cream sauce. Once Wellington is done, slice and plate up using sauce.