Chicken Wellington - cooking recipe

Ingredients

1 (17 1/4 oz.) Pepperidge Farm frozen puff pastry sheets
8 boneless chicken breast cutlets
2 tsp. dried thyme leaves
salt and pepper
5 Tbsp. butter or margarine
1/4 lb. mushrooms, sliced
1 (8 oz.) pkg. cream cheese
2 Tbsp. chopped parsley
2 Tbsp. Dijon mustard
egg wash

Preparation

Thaw pastry for 20 minutes.
Sprinkle chicken with seasoning. In a medium skillet, brown chicken in 3 tablespoons butter; set aside.
Add remaining butter to skillet.
Add onion and mushrooms. Saute until tender and liquid evaporated.
Stir in parsley.