Chicken Wellington with Champagne Sauce
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Author: James Lee Status: published Published: May 31,2010 license cc-by tags: recipe, cooking, onion, chicken, sauce, wine, puff pastry, china, Noritake, msh0510, champagne, wellington, Mirano, msh0510-13,
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Share on TwitterBroil 4 chicken breasts until almost completely cooked (about 6 minutes on high, then flip and an additional six minutes).
Sauté mushrooms, green onions (the white part), and a couple minced garlic cloves. Add a glass of dry white wine to the pan and reduce until liquid is almost gone.
Add fresh spinach to mushroom/onion/garlic mixture, and as soon as leaves begin to wilt place mixture on top of chicken breasts.
Wrap chicken breasts in puff pastry (I save back a little to make leaves to make it pretty). Brush with mixture of one tablespoon water and one beaten egg to glaze pastry, and bake for 30 minutes at 375.
Sauce:
Sauté 1/4 cup green onions in one T butter. Add 1 1/4 cup dry (NOT sweet) champagne and 1 1/4 cup chicken broth. Thicken with 1 T flour. Pour sauce over plate, then add sprinkling of green onions on top for color.
