Chicken Wellington

  • 1 tablespoon extra-virgin olive oil
  • 1 Tablespoons butter
  • 4 4 ounce skinless, boneless chicken breasts
  • ½ medium onion, finely chopped
  • 2 teaspoons minced garlic
  • I Tablespoon fresh parsley, chopped
  • Salt and pepper, to taste
  • 1 teaspoon ground black pepper
  • 1 9”x14” sheet refrigerated or thawed puff pastry
  • 2 slices bacon, fried and crumbled
  • 8 ounces Baby Bella mushrooms, woody stems removed and chopped
  • 4 ounces of cream cheese, softened
  • 1 Tablespoon Dijon Mustard
  • 4 ounces Brie or Gruyere cheese, cut into 4 thin slices
  • 1 egg, beaten


Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Heat the olive oil and butter in a skillet over medium high heat. Season the chicken breasts with salt, and pepper. Cook until evenly browned, about 2½ -3 minutes per side, turning only once. Transfer to a plate and set aside.

In the same skillet, cook the bacon over medium high heat until crispy. Remove from the skillet, blot on a paper towel, then crumble.

In the same skillet with the bacon grease, place the onion, garlic and mushrooms and cook over medium heat stirring occasionally, until the mushrooms lose their moisture and onions are tender, about 5 minutes. Do not burn the garlic. Stir in the crumbled bacon and parsley.

Cut the puff pastry into 4 equal pieces. Place a cheese slice topped with a chicken breast in the center of the piece of puff pastry.

Combine the cream cheese and Dijon mustard in a small bowl.Spread ¼ of the cream cheese mixture over each chicken breast.Top with ¼ of the mushroom mixture.

Fold the top and bottom of the pastry over the chicken, trimming with kitchen shears or a knife so puff pastry is fairly evenly surrounding the chicken. Press the pastry seams together with damp fingers to seal. Place seam-side down on the prepared baking sheet. Decorate the tops with leftover pastry if you like! Brush the tops with some of the beaten egg.

Bake in the preheated oven until pastry is golden brown and chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.

Cut each Chicken Wellington in half or serve whole. Garnish with whole Berry Cranberry Sauce.

Recipe: Joyce Conway

Photo: Cindy Ramsey

While Chicken Wellington is a classic British dish, its delightful flavors have found a place in the hearts of many, including those in Italy. This savory creation, featuring tender chicken wrapped in puff pastry with layers of mushrooms and a rich duxelles, has become a culinary crossover that resonates with Italian palates. The Italian appreciation for fine ingredients and culinary craftsmanship welcomes the essence of Chicken Wellington, and it is not uncommon to find variations or adaptations in Italian kitchens. The dish showcases the universal appeal of combining quality poultry with expertly crafted pastry, transcending cultural boundaries and making its mark on the diverse tapestry of global cuisine.

Capri Style Chicken Cacciatore

  • 1 tablespoon olive oil
  • 4 boneless, skinless large chicken thighs
  • salt and pepper to taste
  • ½ large onion, diced
  • 1 small bell pepper, large dice
  • 8 ounces mushrooms, sliced
  • 3 cloves garlic, chopped
  • ½ teaspoon thyme
  • ½ teaspoon oregano
  • 1/2 cup chicken broth
  • 1/2 teaspoon red chili pepper flakes (optional)
  • 1 ½ (14 ounce) cans diced tomatoes
  • 1 ½ teaspoons Italian seasoning
  • 1/4 cup olives, mixed, pitted
  • salt and pepper to taste


Heat the oil in a large pan over medium-high heat, add the chicken (seasoned with salt and pepper) and saute until very browned before removing from the pan and setting aside.

In the same pan, add onion, peppers and mushrooms and cook until tender, about 5-7 minutes.

Add the garlic and cook until fragrant, about a minute.

Add the broth and deglaze the pan by scraping the brown bits off the bottom with a wooden spoon while the broth sizzles.

Add the tomatoes, herbs, chicken and olives. Bring to a boil, then reduce the heat and simmer for 45-60 minutes, until meat registers 165 degrees on a meat thermometer. Season with salt and pepper.

Recipe: Joyce Conway

Photo: Cindy Ramsey

Capri Style Chicken Cacciatore is a delectable dish that captures the essence of the Amalfi Coast’s culinary heritage. This flavorful creation combines tender chicken cooked in a rustic tomato-based sauce with olives, capers, and aromatic herbs. The dish is a tribute to the vibrant and fresh ingredients that characterize the coastal region, where the azure waters meet the rocky cliffs. The Amalfi Coast, known for its picturesque landscapes and gastronomic treasures, infuses its distinct flavors into the Capri Style Chicken Cacciatore. With every bite, one can savor the Mediterranean influence and the harmonious blend of ingredients that evoke the sun-soaked charm of this captivating coastline. It’s a culinary journey that mirrors the allure and richness of the Amalfi Coast’s culinary traditions.