Chicken Wellington

Total Time

Prep: 30 min. Bake: 20 min. + standing


4 servings

Updated: Oct. 24, 2022
—Taste of Home Test Kitchen


  • 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
  • 4 sheets refrigerated pie crust
  • 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. Preheat oven to 450°. 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 rosemary, sage, salt, pepper and remaining butter. Unroll crusts; cut each into a 9-in. square (discard scraps). Place a chicken breast half on each square; spread chicken with butter mixture. Fold crust over chicken. Trim off excess crust; pinch seams to seal.
  3. Place on a greased baking sheet; brush with egg. Bake until a thermometer reads 170°, 18-20 minutes. Let stand 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.

Nutrition Facts

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