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Chicken Wellington

Ingredients: 1 thawed in the fridge overnight puff pastry 1/4 cup whipped cream 1 Pound(s) flour 1 Ounce(s) salt 2 Pound(s) butter 4 Pound(s) halves chicken breast 1 beaten egg Directions: Freshly squeezed lemon juice, salt, pepper to taste. Preheat oven to 400 degrees.Heat 1 tablespoon of the butter in a large skillet.Season the chicken breast halves to taste with salt and pepper, then brown for 3 to 5 minutes per side.Remove from the pan and set aside to cool slightly. Place the mushrooms in the bowl of a food processor fitted with a metal blade and pulse several times, until the mixture is finely minced.Melt the remaining tablespoon of butter in the skillet, and add the mushrooms, sauteing until they are golden brown.Stir in the flour and add the cream, a squeeze of lemon juice, salt and pepper to taste.Cook until the mixture is thickened.Set aside to cool. Roll out the puff pastry on a lightly floured surface into a 12-inch square.Cut each square into 2 rectangles.Place a chicken breast on the corner of one rectangle, spread with ? of the mushroom mixture and brush the edges of the pastry with some of the beaten egg.Fold remaining pastry over the chicken breasts and seal.Use the tines of a fork to create a decorative edge on the packets, and place on a parchment-lined baking sheet.Continue with the remaining chicken breasts. Brush each pastry with the beaten egg.Bake for 25 minutes, until golden brown. Comments: d and refrigerated overnight.The chicken, duxelles and puff pastry can be assembled and refrigerated for several hours before brushing with the egg and baking.
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