Chicken Wellingtons

Preparation

1. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Pat the chicken dry with paper towels. Season all over with 1 teaspoon salt and 1 teaspoon pepper. Heat oil in a large skillet over medium-high heat. Sear the chicken until golden-brown, about 2-3 minutes per side. Transfer to a plate and set aside.
2. In the same clean skillet, melt butter over medium heat. Add onions, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in mushrooms and cook, stirring occasionally, until moisture has evaporated, about 5-8 minutes. Stir in wine, and cook until liquid has evaporated, about 1 minute. Stir in cream cheese until combined. Season with remaining salt and pepper. Set aside.
3. Place puff pastry on a lightly fl oured work surface. Cut puff pastry into 4 equal squares. Brush each chicken breast evenly with mustard. Place a chicken breast in the center of each puff pastry square. Spoon mushroom mixture evenly over the top of each chicken breast. Wrap the puff pastry around the chicken, gently stretching it, as needed, to fully enclose the filling. Brush the edges with beaten egg before sealing, then press the seams together firmly to secure.
4. Place chicken Wellingtons, seam-side-down, on prepared baking sheet. Brush each Wellington with beaten egg, then use a sharp knife to cut 2 or 3 small vents in the top to allow steam to escape. Bake for 20-25 minutes, until puff pastry is golden-brown and chicken internal temperature reaches 165°F, as measured by a meat thermometer. Allow to rest for 5 minutes before slicing. Garnish with additional thyme, and serve.
5. Tip: Serve alongside gravy, roasted broccolini and mashed potatoes for a well-balanced dinner.