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1
Prep Chicken:
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2
In a mixing bowl, combine white wine, basil, oregano and mix well.
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3
Place chicken breasts in a shallow dish and pour the wine mixture on top to marinate. Refrigerate for 2 hours, turning the chicken breasts every half hour to insure all areas are marinated.
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4
Prepare the Mushroom Veloute Sauce:
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5
In a saucepan, bring the chicken stock to a boil.
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6
In a saute pan, over medium heat, melt 2 Tablespoons butter and saute mushrooms and shallots until tender.
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7
In another medium saucepan, over medium heat, melt the other 2 Tablespoons of butter, slowly stir in flour to make a roux. Cook for about 2 minutes, being careful not to burn.
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8
Slowly add (HOT) chicken stock and whisk until smooth. Bring this sauce to a boil, then reduce heat to simmer.
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9
Add mushrooms and shallots, salt and pepper to taste, and simmer for 10 minutes - then keep warm OR reheat while the chicken is cooking.
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10
Chicken Wellington:
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11
Divide each Boursin into thirds (so you have 6 portions).
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12
Remove chicken breasts from the marinade, reserving.
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13
Put the marinade in a saute pan (over medium heat) until the sauce gets hot, then add the chicken breasts and poach for 5-10 minutes, flipping halfway through. *The timing really depends on how thick the breasts are. Just make sure that the chicken is mostly cooked through*.
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14
Remove the chicken breasts and let cool for about 20 minutes. Meanwhile, preheat the oven to 375 degrees.
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15
Cut each puff pastry sheet in half. Using 6 halves, place each breast in the center and top with a portion of boursin cheese. Place each remaining puff pastry on top of eacj chicken breast, pinching the puff pastry to seal around the chicken. Cut any excess puff pastry off.
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16
In a small bowl, make an egg wash by mixing the egg and water together, then brush the top of the Wellington with egg wash.
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17
Bake for 25 minutes. (To get a golden brown color, you may need to broil for 1-2 minutes after baking.).
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18
Remove from oven and place each Wellington in the center of the serving plate and top with Mushroom Veloute Sauce. Sprinkle with chopped parsley and serve.
