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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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 |
1/2 teaspoon rubbed sage |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 (15 ounce) packages 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 2 tablespoons chicken broth |
Directions:
1. Flatten chicken to 1/4-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.
2. Meanwhile, in small bowl, combine the rosemary, sage, salt, pepper and remaining butter.
3. Unroll pastry sheets; cut each into a 9-inch square (discard scraps). Place a chicken breast on each square; spread chicken with butter mixture. Fold pastry over chicken. Trim off excess pastry; pinch seams to seal.
4. 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.
5. Meanwhile, 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.
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