Chicken Wellington

Delicious; from Taste of Home.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 4 (6 ounce)  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
• 2 (15 ounce) packages  refrigerated  pie pastry
• 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 2  tablespoons chicken broth

Directions

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.