Chicken Wellington

From Simple and Delicious (March/April 2006), page 9.

Prep: 30 min. / Bake: 20 min. + standing
Yield: 4 servings.

Chicken:
4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
2 tablespoons butter, softened, divided
1 teaspoon dried rosemary, crushed
½ teaspoon rubbed sage
¼ teaspoon salt
½ teaspoon pepper
2 packages (15 oz each) refrigerated pie pastry
1 egg, lightly beaten

Sauce:
1 ¼ teaspoons chicken boullion granules
1 ¼ cups hot water
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons white wine or chicken broth

Flatten chicken to ¼-inch thickness. In a large skillet, cook chicken in oil and 1 tablespoon butter for 4-5 minutes on each side or until juices run clear.

Meanwhile, in a small bowl, combine the rosemary, sage, salt, pepper, and remaining butter. Unroll pastry sheets; cut each into a 9-inch 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 golden brown. Let stand for 10 minutes before serving.

Meanwhile, dissolve boullion in hot water. In a small saucepan, melt butter; stir in flour until smooth. Gradually stir in boullion and wine or broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Nutrition Facts:
1 serving = 697 calories, 45 g fat (20 g saturated fat), 127 mg cholesterol, 956 mg sodium, 56 g carbohydrate, trace fiber, 15 g protein