Chicken Wellington

Step 1

Preheat the oven to 375 F.

Step 2

Cook the bacon in a skillet until just crisp, then remove to a paper towel lined plate to drain - chop into pieces when cooled.  Remove most of the grease from the skillet, leaving about 1 tbsp.

Step 3

Flatten the chicken pieces into even thickness and generously salt and pepper both sides.  Reheat the skillet with the grease in it, and cook the chicken until browned - about 4 minutes per side. Remove and set aside on a plate.

Step 4

Add the butter to the skillet, and cook the onions, garlic and mushrooms - scraping up any brown bits - until the onions have softened and the mushrooms have lost most of their size and liquid.  Stir in the bacon pieces and rosemary and season with salt and pepper.  Cook on high heat for another minute or two, then remove from heat and set aside.

Step 5

Cut the pastry dough into 4 equal squares, about 7" x 7".  you can roll the dough out on a floured surface if it's too small

Step 6

Mix the cream cheese and mustard together in a small bowl and set aside.

Step 7

Place 1/4 of the mushroom mixture in the centre of each pastry square, then spoon 1/4 of the cream cheese mixture on top.  Place a chicken breast on top, wrap the pastry around the it and seal the edges tightly.  you can run your finger with a little water on it around the edges to help it seal.

Step 8

Place the wrapped chicken seam side down on a baking sheet lined with baking paper, brush generously with the egg wash, and bake for about 20 minutes, until puffed and browned.

Step 9

Melt the butter in a small saucepan over medium heat, then whisk in the flour.  Whisk until the flour darkens and begins to thicken, whisk in the broth and wine.

Step 10

Season with salt and pepper, and continue to stir well until it boils.  Allow it to boil for about 2 minutes, stirring very often, until the gravy thickens.