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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Phyllo Wrapped Chicken Recipe

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This recipe for Phyllo Wrapped Chicken is from Family Cookbook Project, 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:  
6 whole chicken breast, split, boned and skinned
1/2 lb. unsalted butter
4 T. olive oil
1/3 cup cognac
12 sheet phyllo
duxelles* (recipe follows)
Directions:
Directions:
Saute chicken in 1/4 lb butter and the oil in a heavy skillet until lightly browned on each side. Remove to a plate and reserve the juices. Heat and ignite cognac and pour over chicken. When flames are out, pour the liquid into skillet and set aside. Melt remaining butter in a clean saucepan. Spread two sheets of phyllo on a damp cloth and brush each lightly with the melted butter. Fold in half and brush with butter again. Place a chicken breat at the narrow end, spread duxelles* on chicken and fold to make a rectangular package. Butter a jelly roll pan and place chicken package on it. Brush tops with melted butter. **May be prepared in advance to this point, wrapped and refrigerated. When ready to serve, bake at 400 degrees for 25-30 minutes until puffed and browned. Serve with a sauce made from adding 3/4 cup chicken stock to the reserved juices and butter/oil along with salt and pepper to taste.

Duxelles*

1 1/2 lb. mushrooms, finely chopped
6 shallots, finely chopped
1/4 lb. unsalted butter
Cognac
2 T. minced parsley

Melt butter over medium high heat and add finely chopped mushrroms and shallots with a hint of cognac and then the parsley. Cook until the liquid is gone and the duxelles have reduced.

 

 

 

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