CHICKEN WELLINGTON

Chicken Wellington image

-Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

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
4 sheets refrigerated pie crust
1 egg, lightly beaten
SAUCE:
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

Steps:

Preheat oven to 450°. 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 rosemary, sage, salt, pepper and remaining butter. Unroll crusts; cut each into a 9-in. square (discard scraps). Place a chicken breast half on each square; spread chicken with butter mixture. Fold crust over chicken. Trim off excess crust; pinch seams to seal. , Place on a greased baking sheet; brush with egg. Bake until a thermometer reads 170°, 18-20 minutes. Let stand 10 minutes before serving., Meanwhile, for sauce, 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.

Nutrition Facts : Calories 697 calories, Fat 45g fat (20g saturated fat), Cholesterol 127mg cholesterol, Sodium 956mg sodium, Carbohydrate 56g carbohydrate (4g sugars, Fiber 0 fiber), Protein 15g protein.