Chicken Wellington

• 4 skinless, boneless chicken breasts
• 1 lb. mushrooms, sliced
• 1 bunch scallions, whites and greens divided
• 2 garlic cloves, minced
• 2 cups fresh spinach
• 1 lb. puff pastry
• 1 Egg, beaten
• 1 tablespoon oil
• 2 cups white wine
• 1 cup broth
• 1 tbsp. corn starch mixed with 1 tbsp. water
• Salt and pepper

Preparation

1 Broil chicken breasts, 6 minutes per side, until mostly cooked.
2 Saute mushrooms, green onions and garlic cloves. When liquid is gone, add in 1 cup white wine and cook on high until liquid is evaporated.
3 Add fresh spinch, salt and pepper, when leaves begin to wilt, remove from heat and put mixture on top of chicken.
4 Wrap chicken in puff pastry, brush with egg wash and bake at 375 for 30 minutes, or until golden brown.
5 For the sauce, saute green onion tops with 1 tablespoon oil. add 1 cup white wine and 1 cup broth and thicken with cornstarch mixtures.
6 To serve, pour sauce over plate, top wtih chicken and sprinkle with chopped green onion if desired.

Source:

Photo by flickr - babe_kl