Chicken Wellington Recipe

Name: Chicken Wellington
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6 ounce) 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; ¼ teaspoon pepper; 2 (15 ounce) packagesrefrigerated pie pastry; 1 egg, lightly beaten; 1 ¼ teaspoons chicken bouillon granules; 1 ¼ cups hot water; 2 tablespoons butter; 3 tablespoons all-purpose flour; 2 tablespoons white wine or 2 tablespoons chicken broth

Servings: persons

4 (6 ounce) 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
¼ teaspoon pepper
2 (15 ounce) packagesrefrigerated pie pastry
1 egg, lightly beaten
1 ¼ teaspoons chicken bouillon granules
1 ¼ cups hot water
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons white wine or 2 tablespoons chicken broth

1
Flatten chicken to 1/4-inch thickness.
2
In a large skillet cook chicken in oil and 1 tablespoon butter for 4-5 minutes on each side or until juices run clear.
3
Meanwhile, in small bowl, combine the rosemary, sage, salt, pepper and remaining butter.
4
Unroll pastry sheets; cut each into a 9-inch square (discard scraps).
5
Place a chicken breast on each square; spread chicken with butter mixture.
6
Fold pastry over chicken.
7
Trim off excess pastry; pinch seams to seal.
8
Place on a greased baking sheet; brush with egg.
9
Bake at 450 for 18-20 minutes or until golden brown.
10
Let stand for 10 minutes before serving.
11
Meanwhile, dissolve bouillon in hot water.
12
In a small saucepan, melt butter; stir in flour until smooth.
13
Gradually stir in bouillon and wine or broth.
14
Bring to a boil; cook and stir for 2 minutes or until thickened.
15
Serve with chicken.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 (6 ounce) boneless skinless chicken breast halves (6 ounces each), 1 tablespoon olive oil, 2 tablespoons butter, softened, divided, 1 teaspoon dried rosemary, crushed, and more.

Yes, Chicken Wellington falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Wellington

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