Chicken Wellington with Champaign Sauce

Chicken Wellington with Champagne Sauce

I’ve made this recipe a couple of times, and be forewarned: The champaign makes a huge difference. Choose something very dry… any sweetness will cause you some grief and a lot of regret.

I think you could skip that regret if you used Pinot Grigio, perhaps cut the amount in half (and replaced the lost liquid with chicken stock). You could use that same wine when cooking the onions, garlic, and mushrooms. I’ll try that next time.

Okay, enough yammering. Here we go… recipe time!

Recipe

Broil 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.

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