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Chicken Wellington




Source of Recipe


Simple and Delicious


List of Ingredients




4 boneless skinless chicken breasts
1 T olive oil
2 T butter, softened divided
1 tsp dried rosemary
½ tsp rubbed sage
¼ tsp salt
¼ tsp pepper
2 packages (15 oz each) refrigerated pie pastry
1 egg, lightly beaten

SAUCE

1¼ tsp chicken bouillon granules
1¼ cups hot water
2 T butter
3 T all-purpose flour
2 T white wine or chicken broth

Recipe



Flatten chicken to ¼ inch thickness. In a large skillet, cook chicken in oil and 1 T butter for 4-5 minutes on each side or until juices run clear.
Meanwhile is a small bowl, combine the rosemary, sage, salt, pepper and remaining butter. Unroll pastry sheets; cut each into a 9 inch square (discard scraps). Place a chicken breast half on each square; spread chicken with butter mixture. Fold pastry over chicken. Trim off excess pastry; pinch seams to seal.
Place on a greased baking sheet; brush with egg. Bake at 450° for 18-20 minutes or until golden brown. Let stand for 10 minutes before serving.
Meanwhile, dissolve bouillon in hot water. In a small saucepan, melt butter; stir in flour until smooth. Gradually stir in bouillon and wine or broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken.