1/4 tsp fresh ground black pepper

2 pkgs (15 oz ea) refrigerated pie pastry

1 egg, lightly beaten

Sauce:

1 1/4 tsp chicken bouillon granules

1 1/4 cups hot water

2 tbsp butter

3 tbsp all-purpose flour

2 tbsp chicken broth

Flatten chicken to 1/4-inch thickness. In a large skillet, cook chicken in oil and 1 tablespoon butter for 4 to 5 minutes on each side until juices run clear.

Meanwhile, in a small bowl, combine the rosemary, sage, salt, pepper and remaining butter. Unroll pastry sheets and cut each into a 9-in square. Place a chicken breast half on each square. Spread the butter mixture over the chicken. Fold the pastry over the chicken cutting off any excess pastry. Pinch the seams to seal. Place on a greased baking sheet; brush with the egg. Bake at 450 degrees for 18 to 20 minutes or until a golden brown color. Remove from oven and let stand for 10 minutes before serving.

Meanwhile, make sauce. Dissolve bouillon in hot water. In a small saucepan, melt butter; stir in flour until smooth. Gradually stir in bouillon and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over the chicken.

Enjoy!