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canteat

Reged: 11/18/05
Posts: 122
Recipe Help: Chicken Wellington
      03/16/06 09:40 AM

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

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.


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Subject Posted by Posted on
* Recipe Help: Chicken Wellington canteat 03/16/06 09:40 AM
. * YUMM-OH! Bevvy   03/16/06 03:17 PM
. * Thanks! -nt- canteat   03/16/06 12:22 PM
. * Re: Recipe Help: Chicken Wellington MCV   03/16/06 10:15 AM
. * Re: In addition... Yoda (formerly Hans)   03/16/06 11:53 AM

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