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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Mustard Chicken in Phyllo pastry Recipe

5 stars - based on 1 vote
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This recipe for Mustard Chicken in Phyllo pastry is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup unsalted butter
3 whole large chicken breast, boned, skinned, and cut into 1 inch cubes
salt and ground white pepper to taste
1/4 cup dijon mustard
2 T minced fresh tarragon
1-1/2 cups heavy cream
3/4 cup unsalted butter, melted
10 phyllo pastry sheets
Directions:
Directions:
In large skillet, melt 1/4 cup butter over medium heat. Sprinkle chicken pieces with salt and pepper to taste. Saute chicken until no longer pink, about 5 minutes. Do not overcook. Transfer to platter; keep warm. Whisk mustard into chicken drippings. Add tarragon and reduce slightly. Whisk in cream, blending thoroughly. Reduce heat to low and simmer until sauce is slightly thickened and reduce by about 1/4. Pour sauce over chicken pieces and toss to coat completely.

Brush shallow, 2 quart casserole with melted butter. Lay one phyllo sheet in casserole, patting to fit sides,(Do not trim excess that overlaps edge of dish,) Brush with melted butter. Repeat with 4 more sheets of phyllo. Fill casserole with chicken mixture, buttering between each layer. Trim excess phyllo to within 1 inch of casserole edge. Tuck edges neatly under and brush once more with melted butter. Bake at 425 for 15 minutes or until heated through and crispy golden brown on top.
Number Of Servings:
Number Of Servings:
6-8 servings
Personal Notes:
Personal Notes:
This is the BEST thing I have ever tasted, except for Lobster at SHort Hills! The rich flavors of mustard and tarragon are mellowed by heavy cream. It is very special!!!!!

 

 

 

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