Chicken Wellington

***This recipe was found in "Simple & Delicous" magazine***

Prep: 30 minutes Bake: 20 minutes + standing
Yield: 4 servings

4 boneless skinless chicken breast halves (6 oz. each)
1 T olive oil
2 T butter, softened, divided
1 tsp dried rosemary, crushed
1/2 tsp rubbed sage
1/4 tsp salt
1/4 tsp pepper
2 packages (15 oz each) refrigerated pie pastry
1 egg, lightly beaten

Sauce:
1-1/4 tsp chicken bouillon granules
1-1/4 cups hot water
2 T butter
3 T flour
2 T white wine OR chicken broth

Flatten chicken to 1/4-inch thickness. In a large skillet, cook chicken in oil and 1 tablespoon butter for 4-5 minutes on each side, or until juices run clear.

Meanwhile, in a small bowl, combine the rosemary, sage, salt, pepper and remaining butter. Unroll pastry sheets; cut into 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 pieces; 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 with chicken.


This was really easy and really tasty. My whole family loved it! One problem was that I used a little extra pie pastry (that's the carb-monger in me) and ended up not baking it for quite long enough. The chicken was done, the pie pastry was flaky on top, but a little doughy next to the chicken. My family didn't complain and there were no leftovers sitting at the table when we were done. Also, know that because the chicken you place on the pastry is hot, it will melt the pastry a little bit and it will be extra doughy as you place the covered chicken in the baking dish. Just so you can be warned! :)

Family Chef's Grade: B+