Chicken Wellington

Name: Chicken Wellington
Ingredients: 4 (6 ounce) boneless skinless chicken breast halves (6 ounces each); 1 tablespoon olive oil; 2 tablespoons butter, softened, divided; 1 teaspoon dried rosemary, crushed; 12 teaspoon rubbed sage; 14 teaspoon salt; 14 teaspoon pepper; 2 (15 ounce) packagesrefrigerated pie pastry; 1 egg, lightly beaten; 1 14 teaspoons chicken bouillon granules; 1 14 cups hot water; 2 tablespoons butter; 3 tablespoons all-purpose flour; 2 tablespoons white wine or 2 tablespoons chicken broth

14 ingredients

15 steps

Ingredients

4 (6 ounce) boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
2 tablespoons butter, softened, divided
1 teaspoon dried rosemary, crushed
12 teaspoon rubbed sage
14 teaspoon salt
14 teaspoon pepper
2 (15 ounce) packagesrefrigerated pie pastry
1 egg, lightly beaten
1 14 teaspoons chicken bouillon granules
1 14 cups hot water
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons white wine or 2 tablespoons chicken broth

Directions

1

Flatten chicken to 1/4-inch thickness.
2

In a large skillet cook chicken in oil and 1 tablespoon butter for 4-5 minutes on each side or until juices run clear.
3

Meanwhile, in small bowl, combine the rosemary, sage, salt, pepper and remaining butter.
4

Unroll pastry sheets; cut each into a 9-inch square (discard scraps).
5

Place a chicken breast on each square; spread chicken with butter mixture.
6

Fold pastry over chicken.
7

Trim off excess pastry; pinch seams to seal.
8

Place on a greased baking sheet; brush with egg.
9

Bake at 450 for 18-20 minutes or until golden brown.
10

Let stand for 10 minutes before serving.
11

Meanwhile, dissolve bouillon in hot water.
12

In a small saucepan, melt butter; stir in flour until smooth.
13

Gradually stir in bouillon and wine or broth.
14

Bring to a boil; cook and stir for 2 minutes or until thickened.
15

Serve with chicken.