by Karin Calloway
Beef Wellington is a classic dish, and you’ll also find my recipe for Salmon Wellington on this site. But perhaps the favorite "Wellington" in my recipe files is a Chicken Wellington I served as a special centerpiece for my sister’s high school graduation celebration.That was several years ago, but I still turn to the recipe often for easy, elegant entertaining.
The wonderful thing about this dish is that it can be prepared ahead.The chicken breasts can be browned on both sides and refrigerated for one day, and the mushroom duxelles can also be made ahead and refrigerated overnight.The chicken, duxelles and puff pastry can be assembled and refrigerated for several hours before brushing with the egg and baking.
Place mushrooms in the bowl of a food processor fitted with a metal blade and pulse several times, until the mixture is finely minced. Melt the remaining tablespoon of butter in the skillet, and add mushrooms, sautéing until they are golden brown. Stir in flour and add cream, a squeeze of lemon juice, salt and pepper to taste. Cook until mixture is thickened. Set aside to cool.
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