Chicken Wellington Recipe

Name: Chicken Wellington
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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; 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

Servings: persons

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 450u00b0 for 18-20 minutes or until a thermometer reads 170u00b0. 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.

431

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 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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