Chicken Wellington with mushrooms

• курячі грудки↗2 boneless, skinless
• лист листкового тіста↗320g sheet ready-rolled g

  ready-rolled

• яйце↗1

  збите

• масло↗1 tbsp tbsp
• гриби↗100g chestnut or button g

  нарізані

• зубчик часнику↗1

  подрібнений

• листя чебрецю↗1 tsp tsp
• лимон↗½

  вичавлений

• м’який сир↗100g low-fat g

  low-fat

• цільнозернова гірчиця↗1 tsp Dijon or tsp

  Dijon or

Step-by-step instructions

1. 1

   To make the filling, melt the butter in a pan over medium heat until it sizzles, then sauté the mushrooms for 8 minutes until they are soft and lightly browned. Add the garlic, thyme leaves and lemon juice, increase heat to medium‑high and cook for another minute until the mushroom liquid evaporates. Season, remove from heat and let cool completely. Transfer the mixture to a bowl with the soft cheese and mustard, then stir everything with a wooden spoon. Refrigerate while you prepare the chicken. Keep covered in the fridge for up to one day.

2. 2

   Place the chicken breasts on a board, flatten them slightly, then gently pound with a meat mallet or rolling pin to an even thickness. Season and set aside. Roll out the puff pastry sheet and cut a rectangle 16 cm by 18 cm. Place the smaller rectangle on a sheet of parchment paper and brush lightly with beaten egg. Lay one chicken breast on top, smooth side down. Spread the mushroom mixture and cover with the second breast, smooth side up, so the thicker sides of the breasts are opposite. Brush the open edge of the pastry and the top of the chicken with the remaining beaten egg, then cover with the larger pastry rectangle and wrap tightly to enclose the chicken. Trim excess pastry into an oval, leaving a 4 cm edge, and seal the edge with a fork. Roll up the leftover pastry and use it to decorate the Wellington if desired (see tip below). Chill for at least 1 hour or up to 24 hours.

3. 3

   Preheat the oven to 210 °C/190 °C with convection (gas 6½) and place a tray inside. Brush the Wellington with almost all of the remaining beaten egg. Carefully transfer it with the parchment onto the hot tray and bake for 25 minutes, then brush with the remaining beaten egg and season with sea salt. Bake for another 10‑15 minutes until light golden. Let rest for 5 minutes, then carefully cut in half.