I made chicken Wellington which is chicken wrapped in puffed pastry. It was coated inside the pastry with Dijon, cream cheese, onion, thyme and mushrooms. We had leftovers due to the sizes of the chicken breasts. (I halved them.)
I am afraid they might be a little dry if we reheat them. Can anyone suggest a sauce... perhaps more cream cheese melted with Dijon and broth or another nice sauce that would compliment the flavors. Thanks in advance.