Name: Chicken Wellington
Prep time: 30 min
Cook time: 30 min
Yield: 4
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Wellington

1. 4 boneless skinless chicken breast halves (6 ounces each) -

2. 1 tablespoon olive oil -

3. 2 tablespoons butter, softened, divided -

4. 1 teaspoon dried rosemary, crushed -

5. 1/2 teaspoon rubbed sage -

6. 1/4 teaspoon salt -

7. 1/4 teaspoon pepper -

8. 4 sheets refrigerated pie crust -

9. 1 egg, lightly beaten -

10. Sauce: -

11. 1-1/4 teaspoons chicken bouillon granules -

12. 1-1/4 cups hot water -

13. 2 tablespoons butter -

14. 3 tablespoons all-purpose flour -

15. 2 tablespoons white wine or chicken broth -

How to cook deliciously - Chicken Wellington

1. Stage

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.

2. Stage

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.

3. Stage

Place on a greased baking sheet; brush with egg. Bake until a thermometer reads 170°, 18-20 minutes. Let stand 10 minutes before serving.

4. Stage

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.