Chicken Wellington

I made this last night for dinner and it was delicious! I have made it once before and while it is not necessarily quick and easy, it isn't too complicated.
I have adapted this recipe from Taste of Home's recipe for Chicken Wellington. I use less butter, cook the chicken first and use puff pastry instead of pie crust.
Oh--and I meant to take a picture of this, but I was trying to get dinner done (and eaten) before Nicholas needed to eat and go to sleep. By the time I realized that I hadn't taken a picture, we only had a few bites left!

And one of the keys to this is to remember to defrost the puff pastry (about 45 minutes before you need it).

I apologize for the lack of measurements--I'll try to explain so you know how much to use!

Chicken Wellington
4 Boneless Chicken Breasts (Pound to flatten a little)
Olive Oil--just enough to cook the chicken in so it won't stick
Dried Rosemary
Salt and Pepper
2 sheets frozen puff pastry
1 egg, lightly beaten
4 tiny pats of butter

Sauce
1 chicken bouillion cube
1 1/4 cup hot water
2 tablespoons butter
2-3 tablespoons flour
2 tablespoons white wine
2 tablespoons chicken broth

Sprinkle chicken breasts with rosemary, salt and pepper (both sides). Cook chicken in just a little olive oil until cooked through. Do not overcook!

Grease a cookie sheet.

Cut sheets of puff pastry in half. Put chicken breast in the center and place a dab of butter on top. Fold pastry around it, pinching the edges to seal. *Note--the chicken is hot and will make the pastry melt a little. I do all this right on the cookie sheet so I don't have to try to transfer it.

After you have wrapped all four chicken breasts, brush the tops with the beaten egg.

Bake at 450 degrees for about 18-20 minutes. Let sit for a few minutes after taking them out of the oven.

While the chicken bakes, make the sauce. (I forgot to do this last night until last minute!)

Melt butter in a skillet. Add flour and stir until smooth.
Dissolve bouillion cube in hot water. Add bouillion mix to the butter and flour and whisk until smooth. Add wine and chicken broth and stir until thickened.

(I added a little too much flour last night and it didn't all dissolve and ended up with flour lumps in it. So, I just poured the sauce through a wire mesh sieve and all the lumps were gone!)

Top each pastry bundle with a little sauce and enjoy! We also enjoyed the sauce on our mashed potatoes!