Chicken Wellington - cooking recipe

Ingredients

2 frozen puff pastry sheets
8 small boneless, skinless chicken breast halves, slightly flattened
2 tsp. dried thyme
1 tsp. salt
1/2 tsp. fresh ground pepper
5 Tbsp. margarine
1 large chopped onion
1/4 lb. sliced mushrooms
3 oz. cream cheese
2 Tbsp. Dijon mustard
egg wash
2 Tbsp. chopped parsley

Preparation

Thaw pastry 20 minutes.
Sprinkle chicken with seasonings. In medium skillet, brown chicken in 3 tablespoons margarine; set aside.
Add remaining margarine to skillet.
Add onion and mushrooms; saute until tender and liquid has evaporated.
Stir in parsley.