Ingredients
4 boneless skinless chicken breast halves (6 ounces each)1 tablespoon olive oil2 tablespoons butter, softened, divided1 teaspoon dried rosemary, crushed1/2 teaspoon rubbed sage1/4 teaspoon salt1/4 teaspoon pepper4 sheets refrigerated pie crust1 egg, lightly beatenSAUCE:1-1/4 teaspoons chicken bouillon granules1-1/4 cups hot water2 tablespoons butter3 tablespoons all-purpose flour2 tablespoons white wine or chicken broth
Preparation
Preheat oven to 450°. Flatten chicken to an even thickness. In a large skillet, cook chicken in oil and 1 tablespoon butter for 4-5 minutes on each side or until browned.
Meanwhile, in a small bowl, combine rosemary, sage, salt, pepper and remaining butter. Unroll crusts; cut each into a 9-in. square (discard scraps). Place a chicken breast half on each square; spread chicken with butter mixture. Fold crust over chicken. Trim off excess crust; pinch seams to seal.
Place on a greased baking sheet; brush with egg. Bake until a thermometer reads 170°, 18-20 minutes. Let stand 10 minutes before serving.
Meanwhile, for sauce, 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. Serve with chicken.
