- Special Pricing
The culinary term duxelles refers to a cooked mixture of mushrooms and onions. The finished duxelles may be frozen for several weeks. When working with phyllo, keep the extra sheets covered with a damp towel so they don’t dry out.
- For Chicken:
- 1 tablespoon cooking oil
- 4 skinless, boneless chicken breast halves (1 pound total)
- 1 tablespoon margarine or butter
- 8 ounces fresh mushrooms, finely chopped
- 2 green onions, finely chopped
- 1 tablespoon dry white vermouth or dry white wine (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme, crushed
- Dash pepper
- 2 tablespoons sour cream
- For Phyllo:
- 8 sheets phyllo dough
- 6 tablespoons margarine or butter, melted
FOR CHICKEN: In a large skillet, heat the oil and brown the chicken breasts on both sides. Remove and set aside. In the same skillet, melt the margarine or butter over medium-high heat. Add the mushrooms and onions; cook and stir for about 5 minutes, or till most of the liquid evaporates. Stir in the vermouth (if desired), salt, thyme and pepper. Cook for 2-3 minutes more, or till all of the liquid has evaporated. Let cool, then stir in sour cream.
FOR PHYLLO: Brush 1 sheet of phyllo with some of the melted margarine or butter. Place another sheet of phyllo atop first sheet and brush with margarine or butter. (Keep remaining phyllo covered with a damp towel.) Place a chicken breast in the center of one short end. Spread the top of the chicken with a quarter of the mushroom mixture. Fold both long sides of phyllo toward the center and brush with margarine or butter. Roll up. Place on a baking sheet and brush top and sides with margarine or butter. Repeat with the remaining phyllo, mushroom mixture, chicken breasts and margarine or butter.
Bake in a preheated 375 degrees F oven for about 25 minutes, or till the phyllo is golden and chicken is tender and no pink remains.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
622 calories; 31g total fat; 194mg cholesterol; 494mg sodium; 25g carbohydrates; 2g fiber; 59g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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