what's a quick and easy sauce for chicken wellington?

Question

chicken wellington will be stuffed with broccoli and crab with boursin cheese.

Answer 1

I would say a bernaisse would go nicely.

Bernaise Sauce Recipe Servings: 6 servings

Ingredients

2 T White wine vinegar 1/4 c Dry white whine or vermouth
2 T Tarragon leaves chopped 2 Shallots, minced
3 Egg yolks 1/3 c Butter
1 x Salt and pepper to taste
Instructions
Combine vinegar, wine, shallots and tarragon in 2-cup glass measure.
Microwave, uncovered, at high for 1 to 2 minutes or until boiling. Set
aside to cool to lukewarm. Strain mixture into small bowl; whisk in egg
yolks. In 2-cup glass measure or similar microwaveable bowl, melt butter
at medium 40 to 60 seconds. Do not boil. Whisk egg yolk mixture into
butter. Microwave, uncovered, at medium 30 to 90 seconds. Whisk every 15
seconds. Cook only until mixture starts to thicken. Season to taste with
salt and pepper.

Answer 2

Just my opinion, but I wouldn't use a sauce since there's a lot of stuff going on (ingredient-wise) and a sauce may make your pastry soggy.

Suggestion - Duxelles - finely chopped mixture of mushrooms, onions, shallots and herbs sautéed in butter, served on the side.

Yes, Virginia, there is such a thing as chicken wellington - or salmon or even meatloaf.

Answer 3

This is my favorite, easy, go to recipe when I need something quick. I love it because I usually have the ingredients on hand. Hope this helps and enjoy. Easy Chicken Pasta * 4 skinless, boneless chicken breasts * 1 (10.75 ounce) can condensed cream of mushroom soup * 2 1/4 cups water * 1 (16 ounce) package frozen mixed vegetables, thawed * 2 cups rotini pasta DIRECTIONS 1. In a large skillet, brown the chicken in oil over medium low heat until cooked through and juices run clear. Remove chicken from skillet and set aside. Add the soup, water and vegetables. Heat to a boil. 2. Add uncooked pasta to soup mixture in skillet (the pasta cooks right in the soup!). Stir all together and cook over medium heat for 10 minutes, stirring often. Add cooked chicken and cook another 5 minutes or until pasta is done, stirring often. *While the original recipe does not call for any seasoning, I usually add onion powder and garlic powder and sometimes italian seasoning. It just depends what you like. Yields: 4 servings

Answer 4

This Site Might Help You.

RE:
what's a quick and easy sauce for chicken wellington?
chicken wellington will be stuffed with broccoli and crab with boursin cheese.

Answer 5

Chicken Wellington with Mushroom Sauce

Ingredients:
Step 1 - Mushroom Mixture

2 Tbsp. clarified butter
1/4 c. shallots, chopped fine
1 c. button mushrooms, chopped fine
1/4 c. Madeira wine
2 tsp. parsley, chopped fine
1 tsp. fresh thyme, chopped fine
to taste salt
to taste ground black pepper
2 Tbsp. truffle butter, softened, optional

Step 2 - Chicken

1 1/2 lb. boneless chicken breast, cut into 6 pieces
to taste salt
to taste ground black pepper
1 tsp. fresh thyme, chopped fine
1/2 c. clarified butter

Step 3 - Pastry Assembly

6 each slices truffle pate
2 each sheets puff pastry, thawed
1 each large egg, beaten well

Step 4 - Mushroom Sauce

1/2 c. all-purpose flour
1/4 c. clarified butter
3 c. chicken stock or broth
1 Tbsp. clarified butter
1 c. sliced mushrooms
1/2 c. heavy cream
to taste salt
to taste ground black pepper



--------------------------------------------------------------------------------

Step 1 - Mushroom Mixture procedure:
In a large sauté or frying pan, sweat the shallots over medium heat until they become translucent. Add the mushrooms and continue cooking until they weep and all the moisture begins to come out of them. Add the wine and the herbs, raise the heat and cook until all the moisture is cooked out. Remove from the heat and allow cooling until just above room temperature. Combine with the truffle butter and season with salt and pepper. Cool.

Step 2 - Chicken procedure:
Season the pieces of chicken with spices and herbs. Over high heat, sear the chicken until it is browned on all sides. Cool completely.

Step 3 - Pastry Assembly procedure:
Cut the puff pastry into 6 pieces and stretch gently so that it will wrap around the chicken. Place 1 slice of pate on the pastry, then top it with 1 tablespoon of the mushroom mixture. Place a piece of chicken on top of the mushrooms. Brush the edges of the pastry with the egg mixture. Wrap the pastry around the chicken and place seam-side down on a low-sided baking sheet sprayed with no-stick spray. Chill for at least 45 minutes so that the pastry will puff properly.

Bake the Wellingtons at 375° for 20 minutes until golden brown and puffed. Serve with the mushroom sauce (below) and your favorite vegetable.

Step 4 - Mushroom Sauce procedure:
In a 2-quart saucepan, cook the butter and flour over medium high heat, stirring constantly until the mixture starts to turn tan in color. Whisk in the stock, stirring until the liquid thickens. Lower the heat to medium and simmer for 10 minutes. Sauté the mushrooms in the butter until they weep. Add the mushrooms and cream to the sauce and simmer for an additional 5 minutes until the sauce coats the back of a spoon. Season to taste.

Carson’s Chicken Wellington W/ Exotic Mushroom Sherry Sauce

Filling
4 tablespoons butter or olive oil
4 slices bacon, chopped
10 ounces small white button mushrooms, chopped
10 ounces flat mushrooms, chopped (such as oyster or shiitake)
12 green onions, chopped
2 tablespoons whole grain mustard
8 ounces cream cheese, chopped
2/3 cup heavy whipping cream
2 lbs cooked chicken, chopped
1 (16 ounce) box phyllo dough (20 - 14-inch x 18-inch sheets)
8 tablespoons butter, melted
Sauce
2/3 cup extra virgin olive oil
4 garlic cloves, minced
1 cup yellow sweet onions, finely diced
1/2 cup flour
2 teaspoons salt
2 teaspoons lemon pepper seasoning
2 cups dry sherry
2 cups chicken broth
4 teaspoons fresh lemon juice
4 bay leaves
10 ounces flat mushrooms (such as oyster or shiitake)

Not the one? See other Carson’s Chicken Wellington W/ Exotic Mushroom Sherry Sauce Recipes
< 60 mins Main Dish
United States Main Dish
Chicken Main Dish
Romantic Main Dish
For the Chicken Wellington - Heat the butter or oil in a frying pan; add the bacon and mushrooms and cook, stirring until the liquid has evaporated. Add the green onions and cook, stirring until soft. Stir in the mustard, cream cheese, cream, and chicken and mix well.
Layer 5 sheets of filo pastry together, brushing each layer with melted butter. Keep the unused pastry covered with a barely damp, clean dishtowel or paper towel at all times to prevent pastry from drying out. Cut the pastry in half to form two squares. Spoon one eighth of the filling onto the end of each square, roll once, tuck the ends in and roll up into parcels. Brush lightly with butter. Repeat with the remaining pastry and filling.
Place parcels on a lightly greased baking sheet. Bake at 400 degrees for about 20 minutes or until lightly browned and filling is hot. (Note: The Wellington filo parcels can be prepared a day in advance. Store, covered with plastic wrap, in refrigerator.).
For the Exotic Mushroom Sherry Sauce - In saucepan, heat olive oil over medium-high heat. Add onion and garlic; cook until tender. Stir in flour, salt, and lemon pepper seasoning; mix well. Gradually add sherry, chicken broth, lemon juice, and bay leaves. Cook over medium heat about 3 minutes or until thickened. Add mushrooms, simmer 5 minutes or until thoroughly heated. Remove bay leaves. Spoon over Wellington, and garnish with fresh chopped green onion.
Serve.

Chicken Wellington

Serves: 24

Ingredients
24 Tyson Savory Chicken Breast Filets
1/3 cup butter, salted
1/3 cup garlic, minced
18 cups button mushrooms, sliced
6 cups spinach leaf, thawed, pressed dry
4 cups boursin-style cheese, garlic-and-herb-flavored
3 cups walnuts, minced
3/4 cup parsley, minced
24 puff pastry, cut into 7" squares
2 eggs, slightly beaten
8 cups Signature Chicken Gravy, hot
1 cup parsley, minced


Method

Heat butter in skillet or braising pan over high heat. Add garlic and mushrooms and sauté for 8 to 10 minutes or until tender. Transfer to bowl. Reserve 1/3 cup of mushrooms for use in gravy. Add spinach to pan and sauté over high heat for 3 to 4 minutes or until moisture has evaporated. Remove from heat. Reserve 1/3 cup spinach for use in gravy. Add cheese, walnuts and parsley to mushroom/spinach mixture and mix thoroughly.

Place pastry squares on floured work surface. Place 1 chicken breast filet on each pastry and tuck narrow end of chicken under itself to form a square. Top each chicken breast filet with 1/2 cup mushroom/spinach mixture. Fold opposite corners of each pastry square over the filling to meet at the center and pinch together to seal. Pinch remaining edges to seal.

Transfer to parchment-lined sheet pans. Brush each pastry square with egg and bake in preheated conventional oven at 400 degrees F for 40 to 45 minutes or until pastry is golden and chicken is no longer pink (if using convection oven, bake at 350 degrees F for 18 to 20 minutes). Add reserved mushrooms and spinach to chicken gravy, mix thoroughly and keep warm. Spread 1/3 cup gravy on plate and top with 1 pastry square. Garnish with 2 tsp parsley.