Chicken Wellington With Cherry Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Season the chicken breasts with salt and pepper.
• STEP 3.In a skillet, melt butter over medium heat. Add mushrooms and cook until softened. Add garlic and spinach, and cook until spinach wilts. Remove from heat and let cool.
• STEP 4.Roll out the puff pastry on a lightly floured surface. Place a chicken breast on each pastry sheet. Spoon the mushroom and spinach mixture on top of the chicken.
• STEP 5.Fold the pastry over the chicken and seal the edges. Place the Wellingtons on a baking sheet lined with parchment paper.
• STEP 6.Brush the pastry with beaten egg. Bake for 25-30 minutes or until the pastry is golden brown and the chicken is cooked through.
• STEP 7.While the Wellingtons are baking, prepare the cherry sauce. In a saucepan, combine cherries, sugar, and water. Bring to a boil, then reduce heat and simmer until the cherries are soft and the sauce thickens.
• STEP 8.Serve the Chicken Wellingtons with the cherry sauce on the side. Enjoy!

Cooking Tips

• Make sure to properly seal the edges of the pastry to prevent any filling from leaking out during baking.
• You can make the mushroom and spinach filling ahead of time and refrigerate until ready to use.
• If you don't have fresh cherries, you can use frozen cherries for the sauce.

Storage and Serving

• Leftover Chicken Wellington can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the Wellingtons in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through.
• Serve the Chicken Wellingtons with a side of roasted vegetables or a fresh salad for a complete meal.