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@trnththutrang403: Homemade bread recipe without beating (simple cooking scenario)

trnththutrang403
trnththutrang403
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Thursday 08 October 2026 11:27:21 GMT
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This Chicken Wellington with Dijon Cream Sauce is a delicious dish that might seem fancy but is totally doable at home! I'm sharing my recipe here for anyone who wants to give it a try. **INGREDIENTS** * 4 boneless, skinless chicken breasts (about 1 lb) * 1 package (14 oz) puff pastry sheets, thawed * 2 cups baby spinach * 1 cup cremini mushrooms, finely chopped * 3 tbsp Dijon mustard * 1 cup heavy cream * 1 cup low-sodium chicken broth * 2 tbsp fresh thyme or parsley **INSTRUCTIONS** 1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. 2. In a skillet over medium heat, sauté the chopped mushrooms in olive oil until browned. Add spinach until wilted; season with salt and pepper. Let cool. 3. Season the chicken breasts with salt, pepper, and Dijon mustard on both sides. 4. Roll out the puff pastry on a floured surface. Place the cooled mushroom-spinach mixture in the center, top with chicken breasts, and fold the pastry edges over to seal. 5. Brush the assembled Wellingtons with egg wash for a golden finish and bake for 30-35 minutes until golden brown. 6. For the sauce, combine heavy cream and chicken broth in a saucepan over medium heat; stir in Dijon and fresh herbs until slightly thickened. Drizzle over sliced Wellingtons before serving. Hope you enjoy making and eating this! #ChickenWellington #RecipeShare #HomeCooking #DinnerIdeas #DijonSauce
This Chicken Wellington with Dijon Cream Sauce is a delicious dish that might seem fancy but is totally doable at home! I'm sharing my recipe here for anyone who wants to give it a try. **INGREDIENTS** * 4 boneless, skinless chicken breasts (about 1 lb) * 1 package (14 oz) puff pastry sheets, thawed * 2 cups baby spinach * 1 cup cremini mushrooms, finely chopped * 3 tbsp Dijon mustard * 1 cup heavy cream * 1 cup low-sodium chicken broth * 2 tbsp fresh thyme or parsley **INSTRUCTIONS** 1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. 2. In a skillet over medium heat, sauté the chopped mushrooms in olive oil until browned. Add spinach until wilted; season with salt and pepper. Let cool. 3. Season the chicken breasts with salt, pepper, and Dijon mustard on both sides. 4. Roll out the puff pastry on a floured surface. Place the cooled mushroom-spinach mixture in the center, top with chicken breasts, and fold the pastry edges over to seal. 5. Brush the assembled Wellingtons with egg wash for a golden finish and bake for 30-35 minutes until golden brown. 6. For the sauce, combine heavy cream and chicken broth in a saucepan over medium heat; stir in Dijon and fresh herbs until slightly thickened. Drizzle over sliced Wellingtons before serving. Hope you enjoy making and eating this! #ChickenWellington #RecipeShare #HomeCooking #DinnerIdeas #DijonSauce
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