Chicken Wellington With Port-Currant Sauce Recipe

Name: Chicken Wellington With Port-Currant Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole chicken breasts, skinned, boned and halved; 6 oz. wild rice; 1/4 c. grated orange peel; 2 eggs, separated; 3 sheets (8 oz. each) puff pastry; 1 Tbsp. water; 1 (10 oz.) jar red currant jelly; 1 Tbsp. prepared mustard; 3 Tbsp. Port wine; 1/4 c. lemon juice

Servings: persons

6 whole chicken breasts, skinned, boned and halved
6 oz. wild rice
1/4 c. grated orange peel
2 eggs, separated
3 sheets (8 oz. each) puff pastry
1 Tbsp. water
1 (10 oz.) jar red currant jelly
1 Tbsp. prepared mustard
3 Tbsp. Port wine
1/4 c. lemon juice

1
Preheat oven to 350u00b0.
2
Season chicken with salt and pepper. Cook wild rice according to package directions.
3
Stir in orange peel.
4
Set aside.
5
Roll out sheet of puff pastry 1/8-inch thick. Divide pastry into quarters.
6
Place chicken breast on each pastry quarter.
7
Spoon 1/4 cup rice on top.
8
Roll up.
9
Place seam side down on jelly roll pan.
10
Beat 2 egg yolks and water.
11
Brush on dough.
12
Bake 50 minutes.
13
Heat currant jelly, mustard, wine and lemon juice.
14
Serve sauce warm with chicken.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 whole chicken breasts, skinned, boned and halved, 6 oz. wild rice, 1/4 c. grated orange peel, 2 eggs, separated, and more.

Yes, Chicken Wellington With Port-Currant Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Wellington With Port-Currant Sauce

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