Chicken Wellington With Mushroom Sauce

CREDITS

@sh4k33r4_shaik_chothia

INGREDIENTS

For the Chicken:2 medium chicken fillets (cut thinly into burger slices)Salt to taste (because soya sauce is salty)Pepper (½ teaspoon)Soya sauce (1 tablespoon)Crushed green chilli (¼ teaspoon)Crushed ginger (½ teaspoon)Crushed garlic (1 teaspoon) Olive oil (1 ½ teaspoon)
For the filling:1 ½ Cups chopped spinach ¼ cup mushrooms (optional)1 ½ tblspns chopped mixed peppers 1 ½ tblspns sweetcorn kernels½ teaspoon SaltPepper3 teaspoon double cream1 teaspoon butter
Other ingredients:Ready rolled puff pastry

For the Mushroom Sauce:1 ½ cups sliced mushrooms¼ teaspoon crushed garlic1 teaspoon butter1 teaspoon salt¾ teaspoon pepper1 cup double creamDried Mixed herbs or Parsley

METHOD

1.) Wash and Pound the chicken to flatten it a little more, then marinate with the salt, pepper, green chilli, olive oil, ginger and garlic and leave aside.2.) Melt butter in a pot, add the ¼ cup mushrooms and cook for a bit, then add the spinach, mixed peppers, sweetcorn, salt and pepper and cook till all of the water evaporates - then add in the double cream and switch the stove off.3.) Place the cooked spinach filling in the middle of the marinated chicken and fold it over - then steam in a hot non-stick pan (folded side of the chicken down) with 3 tablespoons of hot water until the chicken is cooked through. Remove from pan and leave to cool.4.) Wrap the cooled chicken in the ready rolled puff pastry and decorate as desired. Bake pastry in a pre-heated oven (180degrees) until golden brown.5.) Remove from oven and cut in halves for a main meal (serve with chips and mushroom sauce).Cut pastry in slices and serve with sautéed mushrooms and mushroom sauce for a light but filling lunch.
For the Sauce:1.) Melt butter in a non-stick pan, add the mushrooms, salt, pepper and garlic and cook until all the water is evaporated - then add in the double cream and mixed herbs or parsley.

POSTED ON

13 Sep 2020

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