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LOCATION: Recipes >> Poultry >> Chicken Wellington

Print this Recipe    Chicken Wellington

Yield: 6 servings

6 chicken breasts, split, skinned and boned
3 cup water
1 1/2 cup dry white wine
1 medium carrot, thinly sliced
2 1/2 tsp fresh tarragon, chopped or 3/4 tsp dried
12 whole black peppercorns
3 whole allspice
1 sprig fresh thyme or 1/4 tsp dried
3 sprigs fresh parsley
1/2 tsp salt

1 shallot, finely minced
1 lb mushrooms, finely chopped
4 Tbsp lightly salted butter,melted
1/2 tsp fresh lemon juice
1/2 cup pignoli nuts, toasted and chopped
2 1/2 tsp cognac or brandy
1/3 cup fresh parsley, chopped

2 10-oz frozen pastry shells

Combine water, wine, carrot, tarragon, peppercorns, allspice, thyme,
parsley and salt in a large heavy saucepan. Simmer, covered for 20
minutes. Poach chicken in liquid for 10 minutes. Remove chicken-cool,
cover and chill. Strain broth, and reduce to 1 1/2 cups over medium
heat.

Saute shallots and mushrooms in 2 Tbsp butter until all liquid is
absorbed (about 15 min) and chill. When cold, add lemon juice,
pignolis, cognac, parsley and remaining butter and blend well.
Hold for assembly.

Preheat oven to 425 degrees Thaw pastry shells, Ror each piece of
chicken, roll out a thawed shell on a floured surface to make an
8" circle. On each 8" circle, spoon 1 Tbsp Mushroom pate, and set
chicken on top. Enclose in pastry. Bake Wellingtons uncovered on
lowest rack of oven for 10 minutes. Move rack to highest rack in
oven for another 10 minutes longer, or until golden. Serve with
Cognac sauce. Makes 6 servings

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