Monday, June 9, 2008

Chicken Wellington

450° - 20 minutes. Serves 4


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


Flatten chicken to 1/4 inc. (if you're using the tenders don't bother LOL). In a skillet, cook chicken in oil and1 tablespoon butter 4-5 minutes on each side until juices run clear.

Meanwhile, combine rosemary, sage, salt and pepper and 1 tablespoon 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 off excess pastry; pinch seams to seal. Place on a greased baking sheet; brush with egg. Bake at 450º for 18-20 minutes or until golden brown. Let stand 10 minutes before serving.

Meanwhile, dissolve bouillon in hot water. In a saucepan melt remaining butter; stir in flour until smooth. Gradually stir in bouillon and wine. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.


source: Full Bellies, Happy Kids!

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