Chicken Wellington

By nurseliz

Ingredients

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

Preparation

Step 1

Flatten chicken to an even thickness. In a large skillet, cook
chicken in oil and 1 tablespoon butter for 4-5 minutes on each side
or until browned.
Meanwhile, in a small bowl, combine the rosemary, sage, salt, pepper
and remaining butter. Unroll pastry sheets; cut each into a 9-in.
square (discard scraps). Place a chicken breast half on each square;
spread chicken with butter mixture. Fold pastry over chicken. Trim