Chicken with Duxelles Wrapped in Phyllo Recipe
Source: Cooking at a Glance - Chicken/Chef Weldon Owen
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

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.