Chicken Wellington

• 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
• 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
4. ; brush with egg. Bake at 450u0b0 for 18-20 minutes or until a thermometer reads 170u0b0. Let stand for 10 minutes before serving.
5. 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.

chicken breast halves, olive oil, butter, rosemary, sage, salt, pepper, pastry, egg, chicken bouillon granules, water, butter, allpurpose, white wine

Taken from www.tasteofhome.com/recipes/chicken-wellington/ (may not work)