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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Chicken Wellington With Port-Currant Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions