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!
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. Meanwhile, in a small bowl, combine the rosemary, sage, salt, pepper, and remaining butter. 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; 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.