Chicken Wellington

A nice chardonnay adds an elegant touch to the sauce that tops this entree.

Ingredients:

4 boneless skinless chicken breast halves

1 tablespoon olive oli

4 tablespoons butter, softened, divided

1 teaspoon dried rosemary, crushed

1/2 teaspoon rubbed sage

1/4 teaspoon salt and pepper, each

2 packages refrigerated pie pastry (15 ounces each)

1 egg, lightly beaten

1 tablespoon chicken bouillon granules

1 cup of hot water

3 tablespoons all-purpose flour

2 tablespoons white wine

Procedure:

Flatten chicken to 1/4 in. In a skillet, cook chicken in oil and 1 tablespoon butter 4-5 minutes on each side, just until juices run clear.

Meanwhile, combine rosemary, sage, salt, pepper and 1 tablespoon butter. Unroll pastry sheets and 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.

Place on a greased baking sheet and brush with egg. Bake at 450°for 20 minutes, or until golden brown. Let stand 10 minutes before serving.

In the meantime, dissolve bouillon in hot water. In a saucepan, melt remaining butter, stir in flour until smooth. Gradually stir in bouillon and wine. Bring to boil. Cook and stir for 2-3 minutes. Serve with chicken.

Tips: serve with cooked vegetables and a nice glass of cold chardonnay.