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 eggs, 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:
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.
Meanwhile, in 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 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 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.
Servings: 4
Time preparation: 30 min.
Time total: 50 min.