Chicken Wellington
Ingredients
7 oz New Bridge Garlic & Herb Cheddar, thinly sliced
4 each chicken breast
1/2 cup Dijon mustard
2 cups forest blend mushrooms, hydrated and minced
1/2 cup red wine
1 each sweet onion, minced
6 each garlic cloves, minced
3 tbsp unsalted butter
1 1/2 cup brandy
1/4 cup demi-glace
2 each puff pastry, half sheets
3 each egg yolks
1 tsp fresh thyme, minced
1/2 tsp white pepper
1/2 tsp kosher salt
Directions
Chicken
Pound the chicken breasts to 1/4-inch thickness.
Brush the inside half of each chicken breast with Dijon mustard and season with salt and pepper.
Add a layer of New Bridge Garlic & Herb Cheddar to the inside of each breast.
Mushroom Paste
In a sauté pan, melt butter over medium heat. Add garlic and onion, cooking until translucent.
Add the mushrooms and sauté until all liquid has evaporated.
Stir in 2 tablespoons of demi-glace and deglaze with 1/2 cup brandy. Reduce until thickened.
Fold in truffle zest, thyme, white pepper, and kosher salt. Cook until a thick paste forms.
Assembly
Roll out puff pastry, cutting each piece double the width and length of the chicken breast.
Spread mushroom paste on the pastry, covering the area where the chicken will sit, leaving a 1/2-inch border around the edges.
Place the chicken on top of the mushroom paste. Fold the puff pastry lengthwise over the chicken, then fold the ends to seal in the middle.
Whisk egg yolks with a splash of water to create an egg wash. Brush the entire outside of the Wellington with the egg wash.
Place the Wellingtons on a parchment-lined sheet pan.
Baking
Bake in a preheated 400°F oven for 30 minutes, or until the pastry is golden brown and slightly cracking in the egg wash glaze.
Sauce
In a saucepan, combine the remaining demi-glace and brandy. Whisk until thoroughly mixed.
Cook over medium heat until thickened. Season to taste.
Serve
Place the Wellington on a plate. Pour the brandy demi-glace in a pool around the Wellington.
Serve immediately and enjoy!
SERVES 4