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Golden puff-pastry encasing mushroom stuffed chicken breasts.

Mushroom-stuffed chicken en croute

Mushroom stuffed chicken en croute is a great way to add variety to a mundane chicken meal! Made with juicy chicken breasts stuffed with tasty mushroom duxelles and wrapped in golden puff pastry, these mushroom chicken parcels are sure to have everyone asking for seconds! Serve with a tangy mustard sauce for a delicious finishing touch!
Recipe by: Veronica
Main Course
British
Calories 1025
Prep 20 minutes
Cook 30 minutes
Servings: 2 chicken parcels
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Equipment

  • Food processor OR
  • Sharp Knife
  • Chopping Board
  • Small saucepan
  • Large baking tray
  • Silicone liner
  • Spatula

Ingredients

  • 2 medium chicken breast fillets approximately 150 grams or 5 ounces eqach
  • 4 ounces / 113 grams white mushrooms
  • 1 medium shallot
  • 1 tablespoon fresh thyme leaves
  • 1 small bunch parsley
  • 1 ounce / 30 grams butter
  • ½ teaspoon salt
  • 1 roll shop-bought puff pastry you may not need it all
  • 1 small beaten egg
  • 1 tablespoon sesame seeds optional

Mustard sauce

  • 1 ounce / 30 grams butter
  • 1 tablespoon / 15 grams flour
  • 2 tablespoons wholegrain mustarad or to taste
  • ½ cup / 120 ml milk
  • ½ cup / 120 ml double or heavy cream
  • ½ teaspoon salt

Instructions

Mushroom duxelles

  • Cut the mushrooms and shallots coarsely and place them in a food processor. Strip the leaves from the thyme and add them along with the parsley to the food processor.
    4 ounces / 113 grams white mushrooms, 1 medium shallot, 1 tablespoon fresh thyme leaves, 1 small bunch parsley
  • Process in short bursts until everything is finely chopped. You may have to do this in batches.
  • Melt the butter in a frying pan and fry the mushrooms and onions on moderate heat, stirring occasionally, for about 5 minutes.
    1 ounce / 30 grams butter
  • After 5 minutes you will find the mushrooms have released their moisture and the mixture should have shrunk to about half the original volume. Taste for seasoning and add salt if necessary. Set it aside to cool.

Chicken

  • Preheat the oven to 190°C/375°F.
  • Using a sharp knife, cut a pocket into the thickest part of the chicken breast. Cut as far into the chicken as you can without actually cutting through. Sprinkle the chicken breast lightly with salt.
    2 medium chicken breast fillets, ½ teaspoon salt
  • Fill the cavity with the cooled mushroom mixture and fold the chicken up as best you can to enclose the stuffing.
  • Unroll the puff pastry and cut strips about 1.5 inches or 3 cm wide.
    1 roll shop-bought puff pastry
  • Wrap the pastry strips around the chicken. Depending on the size of the breasts you may need more than one strip. Place the chicken parcels on a baking tray lined with a silicone liner or baking parchment.
  • Brush the pastry with beaten egg and optionally sprinkle with sesame seeds.
    1 small beaten egg, 1 tablespoon sesame seeds
  • Bake in a preheated oven at 190C/375F for 30 minutes until the pastry is puffed and golden.

Mustard sauce

  • Make the sauce while the chicken is in the oven.
  • Melt the butter in a small saucepan.
    1 ounce / 30 grams butter
  • Stir in the flour and cook for 30 seconds on medium heat.
    1 tablespoon / 15 grams flour
  • Stir in the mustard, then add the milk and cream. If you have any leftover mushroom mixture add that too. Bring to the boil, stirring, until the mixture thickens. The sauce should have a consistency similar to that of thick gravy.
    2 tablespoons wholegrain mustarad, ½ cup / 120 ml milk, ½ cup / 120 ml double or heavy cream
  • Taste the sauce and season with salt to taste.
    ½ teaspoon salt

Notes

Top tips
  • When preparing the duxelles, ensure that the mushrooms and onions are chopped as finely as possible. This will enable you to pack the stuffing easily into the chicken cavity.
  • Keep the heat to medium when cooking the mushrooms and stir often. The mushrooms will release their moisture - carry on cooking until it has mostly evaporated.
  • When cutting a cavity in the chicken, cut into the thickest part of the breast and work your knife gently as far into the chicken as possible without actually cutting through the meat.
  • Fill the chicken with as much of the filling as it will hold without any overflow.
  • If you don't use all the mushrooms to fill the chicken, add any remaining mushrooms to the sauce when you add the mustard and cream.
  • When wrapping the strips of pastry around the chicken, enclose as much of the chicken as possible. You may need more than one strip of pastry. Just press the ends together to seal.
  • I like to line my baking tray with silicone or baking parchment for 2 reasons. Firstly it prevents the pastry from sticking to the tray, and secondly, it makes for much easier cleanup afterwards.
  • Do remember to season each component lightly with salt to your own taste.
Store leftover chicken in a covered container in the refrigerator for up to 3 days.  You can reheat it in on a baking tray in a hot oven for about 5 minutes.  
Leftover sauce can be frozen for up to 3 months in a freezer bag, defrosted in the refrigerator and then reheated in a saucepan.
If you use fresh chicken rather than frozen to make this mushroom-stuffed chicken en croute, you can freeze the assembled parcels for up to three months. Wrap them individually in foil and then place the packets into a large plastic bag before freezing. You can cook them from frozen, but reduce the heat to 180C/355F and bake for 35 to 40 minutes. If you find the pastry is browning too much, cover it loosely with a sheet of tinfoil for the last 10 minutes.
Nutrition assumes you used 300 grams of chicken and half a roll of puff pastry.  It also assumes all the mustard sauce will be consumed.

Nutrition

Calories - 1025kcal | Carbohydrates - 48.6g | Protein - 46.2g | Fat - 72.3g | Saturated Fat - 30.9g | Cholesterol - 275mg | Sodium - 1583mg | Potassium - 960mg | Fiber - 3.2g | Sugar - 4.6g | Vitamin D - 180µg | Calcium - 306mg | Iron - 7mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

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Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
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