Chicken Wellington

Ok Folks, this is the recipe we made a couple nights ago... I forgot to take my own picture so I found one online that looks close to what this one does. It is Delicious!!

CHICKEN WELLINGTON

Ingredients:

6 boneless chicken breasts -> Cooked and Pat dry from grease

Swiss Cheese -> 6 slices

3 TBS Butter, Melted

Pepperidge Farm Puff Pastry Sheets (Found by frozen pie stuff)

Sauce/Gravy:

1/2 c Butter

1/2 c Flour

2 cans (140z) Chicken Broth ->Hot

2c Half & Half -> Scalded

Salt & Pepper to taste

Oven: 400 Degree's

Cook time:20-25 minutes

Directions:

Roll out puff sheet to about 4-5 inches on all sides. Place swiss cheese, broken in half in the middle of the sheet. Place the towel dried chicken on top of the cheese. ( If you don't towel dry it the puff sheet gets all grease and won't stay closed.)Fold up pastry around chicken, pinch to close. Repeat of the other 5 chicken breasts. Brush on melted butter, and top with a little salt. (Katie and Kris the Florida Sunshine Salt is really good with this meal!)

For the Gravy, Melt the butter in a sauce pan. Whisk in flour and cook for about a minute or so. Add the broth and the 1/2 & 1/2. Add salt and pepper to taste (FL Sunshine salt is great in the sauce too). Cook on Medium and let it thicken, and your meal is ready to go... We made Mashed potatoes to go along with it and it was yummy!