Chicken Wellington
TOTAL TIME: Prep: 30 min. Bake: 20 min. + standing
YIELD: 4 servings.
—Taste of Home Test Kitchen
Ingredients
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4 boneless skinless chicken breast halves (6 ounces each)
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1 tablespoon olive oil
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2 tablespoons butter, softened, divided
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1 teaspoon dried rosemary, crushed
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1/2 teaspoon rubbed sage
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1/4 teaspoon salt
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1/4 teaspoon pepper
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4 sheets refrigerated pie crust
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1 egg, lightly beaten
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SAUCE:
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1-1/4 teaspoons chicken bouillon granules
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1-1/4 cups hot water
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2 tablespoons butter
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3 tablespoons all-purpose flour
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2 tablespoons white wine or chicken broth
Directions
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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.
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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.
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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.
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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.
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