{"id":262079,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/chicken-wellington\/"},"modified":"2022-10-24T07:34:21","modified_gmt":"2022-10-24T12:34:21","slug":"chicken-wellington","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/chicken-wellington\/","title":{"rendered":"Chicken Wellington"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>&mdash;Taste Recipes Test Kitchen<\/p>\n","protected":false},"author":7061,"featured_media":1492851,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307335,307330,307344,304292,304408,304368,306848,304268,307307,304458,324623,304473],"categories-v2":[310372,310369,310376,308305,308813,308745,309603,259483,310342,308865,309177,308876],"coauthors":[305],"recommended_recipes":[{"post_title":"Classic Beef 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Tikka","post_link":"\/recipes\/chicken-tikka\/","post_image":"\/wp-content\/uploads\/2024\/11\/Chicken-Tikka_EXPS_TOHVP24_277441_MF_11_05_1.jpg"},{"post_title":"Individual Beef Wellingtons","post_link":"\/recipes\/individual-beef-wellingtons\/","post_image":"\/wp-content\/uploads\/2017\/09\/Individual-Beef-Wellingtons_exps32934_THCH2321922C07_14_2bC_RMS.jpg"},{"post_title":"Hawaiian Chicken","post_link":"\/recipes\/hawaiian-chicken\/","post_image":"\/wp-content\/uploads\/2025\/01\/Hawaiian-Chicken_EXPS_TOHD24_20039_KristinaVanni_6.jpg"},{"post_title":"Flaky Chicken Wellington","post_link":"\/recipes\/flaky-chicken-wellington\/","post_image":"\/wp-content\/uploads\/0001\/01\/Flaky-Chicken-Wellington_EXPS_BFBZ19_52217_B01_16_6b.jpg"},{"post_title":"Ham Wellington","post_link":"\/recipes\/ham-wellington\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps29625_TH1192382B08031a.jpg"},{"post_title":"Chicken Pasta 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Kitchen","recipeIngredient":["4 boneless skinless chicken breast halves (6 ounces each)","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","4 sheets refrigerated pie crust","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"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 450\u00b0. 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."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"Place on a greased baking sheet; brush with egg. Bake until a thermometer reads 170\u00b0, 18-20 minutes. Let stand 10 minutes before serving."},{"@type":"HowToStep","text":"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."}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 697 calories","fatContent":"45g fat (20g saturated fat)","cholesterolContent":"127mg cholesterol","sodiumContent":"956mg sodium","carbohydrateContent":"56g carbohydrate (4g sugars","fiberContent":"0 fiber)","proteinContent":"15g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.428571,"reviewCount":7,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-02-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Hautemom"},"reviewBody":"I used phyllo dough and it turned out delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"redhen1970"},"reviewBody":"If you ever want to impress, try this recipe. It's so simple, yet fit for a king. I omitted the rosemary and added a small bit of Old Bay. Delish!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"vfw4me"},"reviewBody":"OMG - this looks very expensive (rather elegant) and tastes just wonderful!We also made it without the rosemary & sage, added garlic and ground red papper, put a piece of pepperjack on before wrapping in the piecrust.  Served with salsa for a whole new taste - Wellington a la Mexicana!!.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-04-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"katlaydee3"},"reviewBody":"I was a little disappointed in this recipe.  I loved the sauce; made with Chardonnay. But I really didn't like the chicken very much, I guess the best way to describe it would be \"too herby.\"","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bestestmommie"},"reviewBody":"We enjoyed this recipe. I found the spices to be perfect, but you bight adjust to your tate. I use chicken broth not wine and cut out leafs from pastry to place on top. Looks elegant and sauce is delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mrenda"},"reviewBody":"This was very good. We loved it. The sauce was great. I used garlic and basil instead of the rosemary\/ as I didn't have rosemary on hand.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-09-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"queenpenguin"},"reviewBody":"I find rosemary too strong a flavour so the second time I made this I substituted it with a milder leaf spice like oregano or basil and enjoyed it much more.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"31085","romance_copy_dek":"&mdash;Taste Recipes Test Kitchen","enhanced_recipe_title":"Chicken Wellington","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 boneless skinless chicken breast halves (6 ounces each)","IngredientText":"4 boneless skinless chicken breast halves (6 ounces each)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon olive oil","IngredientText":"1 tablespoon olive oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons butter, softened, divided","IngredientText":"2 tablespoons butter, softened, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon dried rosemary, crushed","IngredientText":"1 teaspoon dried rosemary, crushed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon rubbed sage","IngredientText":"1\/2 teaspoon rubbed sage"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon pepper","IngredientText":"1\/4 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 sheets refrigerated pie crust","IngredientText":"4 sheets refrigerated pie crust"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 egg, lightly beaten","IngredientText":"1 egg, lightly beaten"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>SAUCE:<\/b>","IngredientText":"<b class='sIngredient'>SAUCE:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/4 teaspoons chicken bouillon granules","IngredientText":"1-1\/4 teaspoons chicken bouillon granules"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/4 cups hot water","IngredientText":"1-1\/4 cups hot water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons butter","IngredientText":"2 tablespoons butter"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons all-purpose flour","IngredientText":"3 tablespoons all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons white wine or chicken broth","IngredientText":"2 tablespoons white wine or chicken broth"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/exps31085_SD950500D9A.jpg","RecipeId":31085,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Chicken Wellington Recipe photo by Taste Recipes","VideoCode":"","RecipeAttachmentFileName":"exps31085_SD950500D9A.jpg","ContributorId":null,"Firstname":"Taste Recipes","Lastname":"Test Kitchen","ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 30 min. 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I loved the sauce; made with Chardonnay. But I really didn't like the chicken very much, I guess the best way to describe it would be \"too herby.\"<\/p>","CommentId":1,"DateRated":"04\/09\/2017 02:20","GUID":"51582c50157c44209c2b592017358c0d","MemberId":3741999,"Rating":2,"ScreenName":"katlaydee3","SubmittedDate":"04\/09\/2017 02:20"},{"Comment":"<p>If you ever want to impress, try this recipe. It's so simple, yet fit for a king. I omitted the rosemary and added a small bit of Old Bay. Delish!!!<\/p>","CommentId":2,"DateRated":"12\/07\/2015 12:20","GUID":"8519c980d2a649b1b3819eadcf41a4f9","MemberId":4031186,"Rating":5,"ScreenName":"redhen1970","SubmittedDate":"12\/07\/2015 12:20"},{"Comment":"<p>This was very good. We loved it. The sauce was great. I used garlic and basil instead of the rosemary\/ as I didn&#39;t have rosemary on hand.<\/p>","CommentId":3,"DateRated":"02\/05\/2013 18:31","GUID":"0243e142732f4a249ab071774b950a1c","MemberId":5393618,"Rating":5,"ScreenName":"mrenda","SubmittedDate":"02\/05\/2013 18:31"},{"Comment":"<p>I used phyllo dough and it turned out delicious!<\/p>","CommentId":4,"DateRated":"02\/16\/2012 14:26","GUID":"e7001145844445b29cb65e78cfc835b1","MemberId":6490770,"Rating":5,"ScreenName":"Hautemom","SubmittedDate":"02\/16\/2012 14:26"},{"Comment":"<p>We enjoyed this recipe. I found the spices to be perfect, but you bight adjust to your tate. I use chicken broth not wine and cut out leafs from pastry to place on top. Looks elegant and sauce is delicious.<\/p>","CommentId":5,"DateRated":"03\/31\/2011 07:15","GUID":"4f6e53b30ba947bdb49676b128b661ae","MemberId":5760749,"Rating":5,"ScreenName":"bestestmommie","SubmittedDate":"03\/31\/2011 07:15"},{"Comment":"<p>OMG - this looks very expensive (rather elegant) and tastes just wonderful!<\/p><p>We also made it without the rosemary & sage, added garlic and ground red papper, put a piece of pepperjack on before wrapping in the piecrust.  Served with salsa for a whole new taste - Wellington a la Mexicana!!.<\/p>","CommentId":6,"DateRated":"03\/01\/2010 13:28","GUID":"0c38b931fd05489db6e2c2bb10095f20","MemberId":4661704,"Rating":5,"ScreenName":"vfw4me","SubmittedDate":"03\/01\/2010 13:28"},{"Comment":"<p>I find rosemary too strong a flavour so the second time I made this I substituted it with a milder leaf spice like oregano or basil and enjoyed it much more.<\/p>","CommentId":7,"DateRated":"09\/19\/2009 17:35","GUID":"86fb11088b7c4189ae547ce3e7e90c4f","MemberId":3945629,"Rating":4,"ScreenName":"queenpenguin","SubmittedDate":"09\/19\/2009 17:38"},{"Comment":"","CommentId":8,"DateRated":"01\/09\/2009 20:33","GUID":"0b324a0d87f74a15ae15483dea60cdd6","MemberId":2401339,"Rating":5,"ScreenName":"angelasandoval","SubmittedDate":"01\/09\/2009 20:33"},{"Comment":"","CommentId":9,"DateRated":"08\/27\/2008 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