Chicken Wellington W/ Asparagus Almondine

1. 1

   Preheat oven to 375 F with the oven rack in the middle.

2. 2

   Bring a lg pot of water to boil over high heat. Drop asparagus into boiling water and cook until tender. Remove to a large bowl of ice water to stop cooking. Once cooled remove from water and cut into 3 pieces.

3. 3

   Preheat large skillet over medium-high heat w/ EVOO. Season chicken breasts with pepper, thyme and lemon zest. Add the seasoned chicken breasts to the hot skillet to brown, about 2 min each side until nice and golden brown. Remove to a plater and drain.

4. 4

   In same skillet add EVOO and 1-2 T of butter and the mushrooms. Cook until slightly brown and tender, then season w/ pepper. Add the Dijon mustard and wine and cook until there is almost no liquid left in pan.

5. 5

   Position pastry on pan with parchment paper. Cut off strip on bottom to make decoration. Cut remaining piece into 2 squares. Repeat w/ other sheet. Make egg wash. Paint edges of pastry w/ wash to help seal. Place 3 slices of brie in the middle of each pastry sq on diagonal and top with mushrooms and then 1 chicken breast. Pull up corners and seal. Brush w/ egg wash place decorative pieces and wash them. Repeat w/ other breasts. Place on middle rack of oven for 12-15 minutes until the dough is golden brown.

6. 6

   While chicken is cooking:

7. 7

   5 minutes before chicken is done preheat lg skillet over medium heat. Melt remaining butter and add almonds and brown. Add asparagus and saute 2-3 min.

8. 8

   Remove chicken from oven and serve w/ asparagus

* Per serving · 4 servings · Values may vary.

No additional tips available.