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1
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.
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2
Add the green onions and cook, stirring until soft.
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3
Stir in the mustard, cream cheese, cream, and chicken and mix well.
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4
Layer 5 sheets of phyllo pastry together, brushing each layer with melted butter.
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5
Keep the unused pastry covered with a barely damp, clean dishtowel or paper towel at all times to prevent pastry from drying out.
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6
Cut the pastry in half to form two squares.
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7
Spoon one eighth of the filling onto the end of each square, roll once, tuck the ends in and roll up into parcels.
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8
Brush lightly with butter.
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9
Repeat with the remaining pastry and filling.
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10
Place parcels on a lightly greased baking sheet.
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11
Bake at 400F for about 20 minutes or until lightly browned and filling is hot.
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12
(Note: The Wellington phyllo parcels can be prepared a day in advance.
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13
Store, covered with plastic wrap, in refrigerator).
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14
For the Exotic Mushroom Sherry Sauce - In saucepan, heat olive oil over medium-high heat.
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15
Add onion and garlic; cook until tender.
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16
Stir in flour, salt, and lemon pepper seasoning; mix well.
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17
Gradually add sherry, chicken broth, lemon juice, and bay leaves.
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18
Cook over medium heat about 3 minutes or until thickened.
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19
Add mushrooms, simmer 5 minutes or until thoroughly heated.
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20
Remove bay leaves.
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21
Spoon over Wellington, and garnish with fresh chopped green onion.
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22
Serve.
