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Chicken Wellington

—Taste of Home Test Kitchen

4 ServingsPrep: 30 min. Bake: 20 min. + standing

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
2 packages (15 ounces each) 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 chicken broth

Directions

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 the rosemary, sage, salt, pepper
and remaining 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

2 of 2

Chicken Wellington (continued)

Directions (continued)

off excess pastry; pinch seams to seal.
Place on a greased baking sheet; brush with egg. Bake at 450° for
18-20 minutes or until a meat thermometer reads 170°. Let stand
for 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. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 697 calories, 45 g fat (20 g saturated fat), 127 mg cholesterol, 956 mg sodium, 56 g carbohydrate, trace fiber, 15 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.