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Chicken with Duxelles Wrapped in Phyllo

Source: Cooking at a Glance - Chicken
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Active Time:  20 Minutes
Total Time:  45 Minutes
  Makes 4 servings
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 dairy sour cream
For Phyllo:
8 sheets phyllo dough
6 tablespoons margarine or butter, melted
Chicken with Duxelles Wrapped in Phyllo Recipe at
FOR CHICKEN: In a large skillet heat 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 mushrooms and onions; cook and stir for about 5 minutes, or till most of the liquid evaporates. Stir in 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 about 4 cup 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 remaining phyllo, mushroom mixture, chicken breasts, and margarine or butter.

Bake in a preheated 375 degrees oven for about 25 minutes, or till phyllo is golden and chicken is tender and no pink remains.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 622
Fat. Total: 31g
Fiber: 2g
Carbohydrates, Total: 25g
Sodium: 494mg
% Cal. from Fat: 45%
Cholesterol: 194mg
Protein: 59g
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