Entrée – Poultry
Chicken Wellington with Mushroom Sauce

This recipe was featured on "You're the Chef" episode #502. Buy this episode from WVIA.

Yield: six portions

Ingredients:

Step 1 - Mushroom Mixture
2 Tbsp.	clarified butter
1/4 c.	shallots, chopped fine
1 c.	button mushrooms, chopped fine
1/4 c.	Madeira wine
2 tsp.	parsley, chopped fine
1 tsp.	fresh thyme, chopped fine
to taste	salt
to taste	ground black pepper
2 Tbsp.	truffle butter, softened, optional
Step 2 - Chicken
1 1/2 lb.	boneless chicken breast, cut into 6 pieces
to taste	salt
to taste	ground black pepper
1 tsp.	fresh thyme, chopped fine
1/2 c.	clarified butter
Step 3 - Pastry Assembly
6 each	slices truffle pate
2 each	sheets puff pastry, thawed
1 each	large egg, beaten well
Step 4 - Mushroom Sauce
1/2 c.	all-purpose flour
1/4 c.	clarified butter
3 c.	chicken stock or broth
1 Tbsp.	clarified butter
1 c.	sliced mushrooms
1/2 c.	heavy cream
to taste	salt
to taste	ground black pepper

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Step 1 - Mushroom Mixture procedure:
In a large sauté or frying pan, sweat the shallots over medium heat until they become translucent. Add the mushrooms and continue cooking until they weep and all the moisture begins to come out of them. Add the wine and the herbs, raise the heat and cook until all the moisture is cooked out. Remove from the heat and allow cooling until just above room temperature. Combine with the truffle butter and season with salt and pepper. Cool.

Step 2 - Chicken procedure:
Season the pieces of chicken with spices and herbs. Over high heat, sear the chicken until it is browned on all sides. Cool completely.

Step 3 - Pastry Assembly procedure:
Cut the puff pastry into 6 pieces and stretch gently so that it will wrap around the chicken. Place 1 slice of pate on the pastry, then top it with 1 tablespoon of the mushroom mixture. Place a piece of chicken on top of the mushrooms. Brush the edges of the pastry with the egg mixture. Wrap the pastry around the chicken and place seam-side down on a low-sided baking sheet sprayed with no-stick spray. Chill for at least 45 minutes so that the pastry will puff properly.

Bake the Wellingtons at 375° for 20 minutes until golden brown and puffed. Serve with the mushroom sauce (below) and your favorite vegetable.

Step 4 - Mushroom Sauce procedure:
In a 2-quart saucepan, cook the butter and flour over medium high heat, stirring constantly until the mixture starts to turn tan in color. Whisk in the stock, stirring until the liquid thickens. Lower the heat to medium and simmer for 10 minutes. Sauté the mushrooms in the butter until they weep. Add the mushrooms and cream to the sauce and simmer for an additional 5 minutes until the sauce coats the back of a spoon. Season to taste.