Poor Woman's Chicken Wellington |
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Prep Time: 8 Minutes Cook Time: 60 Minutes |
Ready In: 68 Minutes Servings: 4 |
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I kinda made this up as I went along, but my husband loves it! It's so much easier to make compared to the real thing, and a lot cheaper than going out to eat. Ingredients:
1 medium shallot (minced) |
1/4 cup butter (salted) |
10 medium white mushrooms (sliced) |
2 lbs chicken tenderloins (or boneless skinless breasts) |
1 garlic clove (pressed) |
2 dashes cayenne pepper |
1/8 cup white wine (whatever you drink when your cooking he he) |
1 (17 1/3 ounce) package puff pastry sheets |
1 chicken bouillon cube (or 2 tbsp rendered chicken stock) |
1 (10 3/4 ounce) can campbell's cream of mushroom soup |
Directions:
1. Using a stock pot I heat up the wine, shallots, garlic, butter, and bouillon on medium temperature.
2. When wine has reduced somewhat and garlic is fragrant add chicken (I usually cube my chicken pieces). Cook on med high temperature.
3. When chicken has cooked in the fragrant wine broth, add mushrooms.
4. Continue to cook for about 3 minutes and then add remaining ingredients (except the pastry sheets) and stir.
5. (Sometimes I will add heavy cream to this as well, but it's your preference).
6. Cook for another 5 minutes and watch as it reduces.
7. Using a loaf pan (sprayed with PAM) I layer pastry sheets between the chicken/mushroom sauce (about 6-7 high).
8. On final layer of pastry I brush a little egg wash on for shine.
9. Then bake at 350°F until the pastry is flaky/puffed/golden brown.
10. Enjoy!
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