Chicken Wellingtons

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, finely chopped
• 1/2 cup dry white wine (optional)
• 1/4 cup heavy cream
• 2 tablespoons fresh parsley, chopped
• 4 slices prosciutto or ham
• 1 sheet puff pastry, thawed
• 1 egg, beaten

Instructions:

1. Prepare the Chicken:
   1. Preheat your oven to 375°F (190°C).
   2. Season the chicken breasts with salt and pepper.
   3. In a large skillet, heat the olive oil over medium-high heat. Sear the chicken breasts on both sides until golden brown, about 2-3 minutes per side. Remove from the skillet and set aside to cool.
2. Prepare the Mushroom Duxelles:
   1. In the same skillet, melt the butter over medium heat.
   2. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
   3. Add the chopped mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
   4. If using, add the white wine and cook until most of the liquid has evaporated.
   5. Stir in the heavy cream and chopped parsley, then season with salt and pepper to taste. Cook for another 2-3 minutes until the mixture is thickened. Remove from heat and let cool.
3. Assemble the Wellingtons:
   1. Roll out the puff pastry sheet on a lightly floured surface to a thickness of about 1/8 inch. Cut into 4 equal squares.
   2. Place a slice of prosciutto or ham on each square of puff pastry.
   3. Spread a spoonful of the mushroom duxelles on top of the prosciutto or ham.
   4. Place a seared chicken breast on top of the mushroom mixture.
   5. Fold the puff pastry over the chicken, sealing the edges with beaten egg to enclose the chicken completely.
4. Bake the Wellingtons:
   1. Place the wrapped chicken breasts seam-side down on a baking sheet lined with parchment paper.
   2. Brush the tops with the beaten egg to give them a golden, glossy finish.
   3. Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
5. Serve:
   1. Let the Chicken Wellingtons rest for a few minutes before serving.
   2. Serve them with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh green salad.

Tips:

• You can add a layer of spinach or Swiss chard leaves between the prosciutto and mushroom duxelles for added flavor and color.
• Make sure the chicken breasts are not too thick. If they are, you can butterfly them or pound them to an even thickness for easier wrapping.
• The mushroom duxelles can be made ahead of time and stored in the refrigerator for up to 2 days.