Save on Pinterest

Chicken Wellington

—Taste of Home Test Kitchen
  • Total Time
    Prep: 30 min. Bake: 20 min. + standing
  • Makes
    4 servings

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

  • 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.
  • 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.
Nutrition Facts
1 each: 697 calories, 45g fat (20g saturated fat), 127mg cholesterol, 956mg sodium, 56g carbohydrate (4g sugars, 0 fiber), 15g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • katlaydee3
    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."

  • redhen1970
    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!!!

  • mrenda
    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.

  • Hautemom
    Feb 16, 2012

    I used phyllo dough and it turned out delicious!

  • bestestmommie
    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.

  • vfw4me
    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!!.

  • queenpenguin
    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.

  • angelasandoval
    Jan 9, 2009

    No comment left

  • lisar099
    Aug 27, 2008

    No comment left

  • Jenda7
    Feb 27, 2007

    No comment left