Chicken Wellington

Directions

CHICKEN

1)       Pound the chicken breast to ¼” thickness

2)       Brush the inside half of the chicken breast with dijon mustard and season

3)       Add a layer of garlic & herb cheese to the inside of the breast

MUSHROOM PASTE

4)       In a saute pan, add the butter, garlic, and onion – Cook until translucent

5)       Add the mushrooms – Saute until all pf the liquid is evaporated

6)       Add the 2 tbl demi glace - Deglaze with ½ cup brandy and reduce

7)       Fold in the truffle zest, thyme, white pepper, kosher salt – Mix thoroughly

8)       Cook to a thick paste

DISH

9)       Layout the puff pastry – Cut the puff pastry double the width and double the length of the chicken

10)   Smear the mushroom paste over the footprint of the chicken – Leave a ½” relief around the edges

11)   Fold the puff pastry lengthwise around and over the chicken - Then pull the ends over to meet in the middle

12)   Whisk the 3 egg yolks with a splash of water to make an egg wash

13)   Brush the entire outside of the Wellington with the egg wash

14)   Place on a parchment sheet in a sheet pan

15)   Bake at 400˚ for 30 minutes until golden brown and slightly cracking in the egg wash glaze

SAUCE

16)   In a saucepan, add demi glace and the Brandy – Season as needed - Whisk until thoroughly mixed – Cook until thickened

17)   Place the Wellington on the plate – Pool the Brandy demi glace evenly on each plate

SERVES 4