Chicken Wellington Recipe

4.5 7 13
Chicken Wellington Recipe
Chicken Wellington Recipe photo by Taste of Home
Publisher Photo

Chicken Wellington Recipe

Read Reviews
4.5 7 13
Publisher Photo
—Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + standing
MAKES:
4 servings
TOTAL TIME:
Prep: 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 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 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.
Originally published as Chicken Wellington in Simple & Delicious March/April 2006, p9

Nutritional Facts

1 each: 697 calories, 45g fat (20g saturated fat), 127mg cholesterol, 956mg sodium, 56g carbohydrate (4g sugars, 0 fiber), 15g protein.

  • 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
  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 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.
Originally published as Chicken Wellington in Simple & Delicious March/April 2006, p9

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katlaydee3 User ID: 3741999 264483
Reviewed Apr. 9, 2017

"I was a little disappointed in this recipe. I loved the sauce; made with Chardonnay. But I really didn't like the chicken very much, I guess the best way to describe it would be "too herby.""

MY REVIEW
redhen1970 User ID: 4031186 238902
Reviewed Dec. 7, 2015

"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!!!"

MY REVIEW
mrenda User ID: 5393618 135181
Reviewed Feb. 5, 2013

"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."

MY REVIEW
Hautemom User ID: 6490770 137996
Reviewed Feb. 16, 2012

"I used phyllo dough and it turned out delicious!"

MY REVIEW
bestestmommie User ID: 5760749 62180
Reviewed Mar. 31, 2011

"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."

MY REVIEW
vfw4me User ID: 4661704 135557
Reviewed Mar. 1, 2010

"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!!."

MY REVIEW
queenpenguin User ID: 3945629 152055
Reviewed Sep. 19, 2009

"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."

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