Chicken Breast Wellington (Raw)

Chicken Breast Wellington (Raw)


Named after the 19th century Duke of Wellington, this elegant entrée is created with a tender, boneless skinless chicken breast topped with a mushroom duxelle made with sautéed mushrooms, Parmesan, white wine, cream and shallots, then hand-wrapped in a lattice-top flaky puff pastry.

Sauce Recommendation: White Wine Lemon Butter Herb Sauce

Sold by the each - 8 oz. (Serving size: one / person)


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