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I found this recipe in Quick Cooking Magazine and it sounds good, but I think it will have too much fat (4 tablespoons butter!). I'm looking for suggestions to cut the fat down a bit. Any suggestions would be greatly appreciated. Thanks!

Chicken Wellington
4 boneless, skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
2 tablespoons butter, softened, divided
1 teaspoon dried rosemary, crushed
½ teaspoon rubbed sage
¼ teaspoon salt
¼ teaspoon pepper
2 packages (15 ounces each) refrigerated pie pastry
1 egg, lightly beaten use egg white only

Sauce:
1¼ teaspoons chicken bouillon granules
1¼ cups hot water
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons white wine or chicken broth

Flatten chicken to ¼ 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. Omit the butter here
Meanwhile, in a small bowl, combine the rosemary, sage, salt, pepper, and remaining butter use a little olive oil here or a butter substitute . Unroll pastry sheets, cut each into a 9-inch square (discard scraps). Place 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 at 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 use a butter substitute here ; 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.

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