Chicken Wellington

• This one ended up on the list at the suggestion of a friend. While I'd save it for a special occasion, I'd definitely make it again.
• 

4 boneless skinless chicken breast halves 

• 1 tablespoon olive oil
• 2 tablespoons butter, softened, divided
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 packages (15 ounces each) refrigerated pie pastry
• 1 egg, lightly beaten
• 
  SAUCE:
• 1-1/4 teaspoons chicken bouillon granules
• 1-1/4 cups hot water
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 tablespoons white wine or chicken broth
• 
  
• 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 the rosemary, sage, salt, pepper and remaining butter. Unroll pastry sheets; cut each into a 9-in. square (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° for 18-20 minutes or until a meat thermometer reads 170°. Let stand for 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.