Breast of Chicken Dijon in Phyllo Pastry Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/3 c. butter
6 skinless, boneless chicken breasts, cut into strips
1 small onion chopped finely
3 garlic cloves, minced
1/4 c. brandy
1/2 c. Dijon mustard
1 c. heavy cream
salt and pepper
8 sheets of phyllo pastry
melted butter
dry bread crumbs
paprika
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Directions: |
Directions:Melt butter in a skillet, sauté the chicken till white. Remove the chicken and add the onions and garlic. Saute till onions are tender but do not brown. Add brandy to the skillet and stir to deglaze the pan. Add the mustard and cream, whisking well. Season with salt and pepper and simmer for 5 minutes. Stir in the chicken and simmer till hot. Prepare the phyllo pastry. Take 1 sheet and brush with melted butter. Top with bread crumbs, and then another phyllo sheet. Repeat layering until all the sheets are used. Brush the top layer with sauce from the pan. Place the chicken along the short side of the pastry. Spoon the sauce over top and roll up like a jelly roll, tucking in the sides as you roll. Brush with melted butter and sprinkle with paprika. Bake at 375 F for about 30 minutes. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:45 minutes |
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