Meg’s Cooking Corner

Monday, February 2, 2009

Cook up some love: Part 2

Ah, Valentine's Day. While visions of a romantic candlelight dinner for two dance in my head, reality is usually it falls on a hectic school night with homework and activities. You can still share the love with your spouse (and children) with a special dinner planned. Our tradition is to set the table nice, put valentines and treats out on the table, and even add that romantic candlelight! Since I'm working backwards, next week I'll share the recipe for a tomato bisque soup to start your meal.
I have been playing around with a recipe for Chicken Wellington I got from a church cookbook. I added a Dill sauce and prosciutto ham and we all loved it. It is not difficult to make but is more time-consuming. It took me a little over an hour to prepare, with numerous interruptions from the dog, toddler, preschooler and two older boys doing homework. It is an elegant meal for that special occasion or dinner party. Enjoy!
And check out 11th's Heaven Homemaking Mondays for more fun recipes, Tasty Tuesday, Tempt my Tummy Tuesday, and Kitchen Tip Tuesday for lots more tips and recipes. Tuesday is a fun day!

Chicken Wellington

1 pkg puff pastry sheets (find in freezer section)
salt and pepper to taste
2 tsp dried thyme leaves
8 boneless chicken breast halves
5 tablespoons butter, divided
1 onion, finely chopped
1/4 pound mushrooms, diced
2 tablespoons chopped parsley
8 slices prosciutto
1 (8 oz) package cream cheese
2 tablespoons Dijon mustard
Egg wash (1 egg and 2 Tbsp water mixed together)
Thaw pastry for 30-40 minutes. Preheat oven to 375. Sprinkle chicken with seasonings. In a medium skillet, brown chicken in 3 Tbsp butter; set aside. Add remaining butter to skillet. Add onion and mushrooms, saute until tender and liquid has evaporated. Sir in parsley.

On a lightly floured surface, roll each pastry sheet out to (approx) 14-inch square. In a small bowl, combine cream cheese with mustard; spread over pastry sheets. Cut each pastry sheet into four squares. Sprinkle each pastry square with 2 Tbsp mushroom mixture. Top each square with chicken breast.

Brush edges of pastry with egg wash; wrap pastry around chicken, pressing edges to seal. Place seam side down on ungreased baking sheets. Score tops of pastry with knife. Brush tops of pastry with egg wash. Bake 25 minutes or until puffed and golden brown. Makes 8 servings.

(While Chicken Wellington is baking, make the dill sauce)

Dill Sauce for Chicken Wellington

1 Tbsp olive oil
1 Tbsp each garlic and shallots
1/4 cup white wine or chicken broth
1 1/2 cups heavy cream
1 Tbsp fresh dill and salt and pepper

Heat olive oil. Add garlic and shallots and cook until tender. Add broth/wine. If using wine, cook until most of wine has evaporated and add heavy cream. Bring to a gentle boil, then reduce heat and cook for 20 minutes. Toss in dill and salt and pepper generously to taste. Spoon sauce onto plates and place Chicken Wellington on top of sauce.


Lynn said...

This looks delightful! Thanks for sharing :)

Kim @ Forever Wherever said...

Thanks for joining Tasty Tuesday with this beautiful recipe! I can't wait to give this one a try! It looks fabulous!

Lisa@BlessedwithGrace said...

Sounds great. Thanks.

Brenda said...

I love to try things like this.

Jerri - Simply Sweet Home said...

Wow! This looks amazing!

Sophie said...

Yum, this sounds like a great family (or date night :) dinner!

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