Poor Woman's Chicken Wellington

Total Time: 1 hr 8 mins Preparation Time: 8 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 1 medium shallot (minced)
• 1/4 cup butter (salted)
• 10 medium mushrooms (sliced)
• 2 lbs chicken tenderloins (or boneless skinless breasts)
• 1 garlic clove (pressed)
• 2 dashes cayenne pepper
• 1/8 cup wine (whatever you drink when your cooking he he)
• 1 (17 1/3 ounce) package puff pastry sheets
• 1 chicken bouillon cube (or 2 tbsp rendered chicken stock)
• 1 (10 3/4 ounce) can campbell's cream of mushroom soup

Recipe

• 1 using a stock pot i heat up the wine, shallots, garlic, butter, and bouillon on medium temperature.
• 2 when wine has reduced somewhat and garlic is fragrant add chicken (i usually cube my chicken pieces). cook on med high temperature.
• 3 when chicken has cooked in the fragrant wine broth, add mushrooms.
• 4 continue to cook for about 3 minutes and then add remaining ingredients (except the pastry sheets) and stir.
• 5 (sometimes i will add heavy cream to this as well, but it's your preference).
• 6 cook for another 5 minutes and watch as it reduces.
• 7 using a loaf pan (sprayed with pam) i layer pastry sheets between the chicken/mushroom sauce (about 6-7 high).
• 8 on final layer of pastry i brush a little egg wash on for shine.
• 9 then bake at 350°f until the pastry is flaky/puffed/golden brown.
• 10 enjoy!