4-5 boneless chicken breast halves
1 Tbs. olive oil
4 Tbs. butter, softened, divided
1 tsp. dried rosemary, crushed
1/2 tsp. rubbed sage
1/4 tsp. each salt and pepper
2 pkg. refrigerated pie pastry(15 oz. each)
1 egg, slightly beaten
1-1/4 tsp. chicken bouillon granules
1-1/4 cups hot water
3 Tbs. all-purpose flour
2 Tbs. white wine
Flatten Chicken to 1/4 in(I don't have a meat mallet, so I just use the edge of a potato masher). In a skillet, cook chicken in oil and 1 tablespoon butter 4-5 minutes on each side until juices run clear.
Meanwhile, combine rosemary, sage, salt, pepper and 1 tablespoon butter. Unroll pastry sheets; cut each into a 9-in. square or oval(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.
Place on a greased baking sheet; brush with egg. Bake at 450 degrees for 18-20 min. or until golden brown. Let stand 10 minutes before serving. Meanwhile, dissolve bouillon in hot water. In a saucepan, melt remaining butter; stir in flour until smooth. Gradually stir in bouillon and wine. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 4 or 5 servings.
Enjoy!
