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Billy Parisi: Thanks for standing by at fixmyrecipe.com. I’m Chef Billy Parisi here. Our new fix to goes to Barbara of Detroit Michigan. He sent me a recipe for a Chicken Wellington, once you know if, I can recreate it, said she also needs help with her sauce. Don’t worry Barbara; I’m going to hook you up.
All right Barb, first things first; let’s season-up our chicken. Make sure your Skillet is nice and hot; add in some olive oil and we are going to sear this chicken breast. All right Barbara, we are going to set aside our chicken and work on that sauce that you are having trouble with. In that same sauté pan we are going put it back on the on the burner, add in some olive oil, cook on some garlic and shallots and what would do a dill cream sauce be with a little white venom (ph). You want to cook your wine until it’s almost gone and then adding your heavy cream. Okay Barbara, our sauce is reducing, so it thickens up, we are going to spread some mustard on the chicken that we set aside.
Okay Barbara, everything is in the mix, let’s cut up these Portobello mushrooms hidden in the food processor until they are almost minced don’t forget to season with salt and pepper.
All right Barbara, let’s take this Portobello mushroom puree, put it in a hot skillet, no need for oil there is a enough moisture in these mushrooms. All right Barbara let’s get this things together. Put down our Portobello mushrooms next and spread them out. All right, we are going to place our chicken breast right down here and let’s roll out this puff pastry.
Okay Barbara, next we are going to layout this chicken that we rapped up, put some egg washer on the outside, rap it up. Okay Barbara, we are all rapped up. Now we are going to put some egg wash over it and we are going score it with a knife.
Okay Barbara, now let’s get it on a pan, but before we do don’t forget to spray it. Okay Barbara, this thing looks amazing we are going to pop it in the oven on 350 degrees for about 10 minutes or until its really nice in golden brown. Now that our chicken Wellington is in the oven, this is perfect because now it give us a chance to finish our sauce. We are going to put in this fresh dill and then season with salt and pepper.
Okay Barbara, this thing looks absolutely amazing. What we are going to do is lay it down, sliced up and we got to try it. Barbara, everything has come together so nicely, let’s plate this up and we got to try it. Barbara, wow! This is absolutely incredible. Remember, use those shallots to use that garlic deglaze with white wine when making that sauce and throw that recipe you have away in the trash; roll it up with prosciutto ham, try those Portobello mushrooms and you are going to be more than happy. Barbara, thank you so much for writing this in; I know you are going to be in love with this recipe. I can wait to eat it. Comeback tomorrow see our new featured fix of the day.