Chicken Wellington

READY IN: 50mins
Recipe by carolinafan

Delicious; from Taste of Home.

Top Review by susie cooks

This is very good. I used low sodium chicken bouillon and I think I should have used regular or added some more salt. My family really enjoyed this. And it is easy to make.. thanks!

Ingredients Nutrition


  1. 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.
  2. Meanwhile, in small bowl, combine the rosemary, sage, salt, pepper and remaining butter.
  3. Unroll pastry sheets; cut each into a 9-inch square (discard scraps). Place a chicken breast on each square; spread chicken with butter mixture. Fold pastry over chicken. Trim off excess pastry; pinch seams to seal.
  4. 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.
  5. 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.

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