Chicken Wellington Recipe
- 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
- 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
- 1. 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. 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 off excess pastry; pinch seams to seal.
- 3. 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.
- 4. 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.
1 each: 697 calories, 45g fat (20g saturated fat), 127mg cholesterol, 956mg sodium, 56g carbohydrate (4g sugars, trace fiber), 15g protein
Reviews for Chicken Wellington
"If you ever want to impress, try this recipe. It's so simple, yet fit for a king. I omitted the rosemary and added a small bit of Old Bay. Delish!!!"
"This was very good. We loved it. The sauce was great. I used garlic and basil instead of the rosemary/ as I didn't have rosemary on hand."
"I used phyllo dough and it turned out delicious!"
"We enjoyed this recipe. I found the spices to be perfect, but you bight adjust to your tate. I use chicken broth not wine and cut out leafs from pastry to place on top. Looks elegant and sauce is delicious."
"OMG - this looks very expensive (rather elegant) and tastes just wonderful!We also made it without the rosemary & sage, added garlic and ground red papper, put a piece of pepperjack on before wrapping in the piecrust. Served with salsa for a whole new taste - Wellington a la Mexicana!!."
"I find rosemary too strong a flavour so the second time I made this I substituted it with a milder leaf spice like oregano or basil and enjoyed it much more."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.