Poulet Dijonnaise In Phyllo Food

CHICKEN BREASTS IN PHYLLO

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a skillet, melt 2 or 3 tablespoons of the butter; saute the onion until golden. Remove onion and set aside.
• Melt 2 or 3 tablespoons butter in the same skillet; saute the mushrooms until all juices are absorbed.
• Add the onions, parsley and garlic and saute 1 minute.
• Stir in the flour and blend well.
• Add the vermouth or dry white wine.
• Stir over medium heat until thickened.
• Season with salt and pepper to taste.
• Remove mushroom mixture from skillet and set aside.
• In same skillet melt remaining butter with olive oil and saute chicken until lightly browned, about 1 minute per side.
• Remove from heat.
• Brush one sheet of phyllo dough with melted butter and sprinkle with bread crumbs.
• Place a second sheet of phyllo over the first; butter and sprinkle with bread crumbs.
• Place a chicken breast in the lower half of the phyllo.
• Put 1/4 of the mushroom mixture and 1/4 of the feta over the chicken.
• Fold up the sides of the phyllo over the chicken, envelope style.
• Repeat with remaining chicken breasts.
• Place on a baking sheet, seam side down, and brush with butter.
• Bake for 35 minutes, or until browned.
• NOTES :
• Recipe may be prepared in advance up to the point the chicken is wrapped in phyllo then frozen.
• To serve, bake frozen at 350 degrees Fahrenheit for 50 minutes.

MY MOMMY'S PHYLLO CHICKEN

Steps:

• Pan sear the chicken in EVOO that has been seasoned with salt and pepper.
• Coat one sheet of phyllo with butter and place second sheet of phyllo on top and coat with butter. Repeat this step until you have used all the phyllo. You should have 4 piles each with 2 sheets of phyllo.
• Cut chicken in half, and stuff with cheese, spinach and peppers.
• Place each chicken breast in middle of phyllo and fold up to make a packet.
• Brush outside with butter.
• Bake at 350 for 20-25 minutes, phyllo should be brown and crispy.
• Serve with garlic mashed potatoes and enjoy!

CHICKEN DIJONNAISE

Steps:

• Preheat oven to 375ºF.
• Melt butter with oil in a large flameproof casserole or ovenproof skillet over medium-high heat.
• Sprinkle chicken thighs with salt.
• Cook in batches 5 to 7 minutes, until golden brown on all sides.
• Remove chicken thighs from casserole as each batch cooks, and set aside on a plate.
• Reduce heat to medium, add shallots to fat remaining in casserole.
• Cook, stirring, 3 to 5 minutes until softened.
• Return chicken thighs to casserole, meaty side up, along with any juices that have accumulated on plate. Cover casserole and transfer to the oven.
• Cook 25 minutes, until chicken is cooked through.
• Remove chicken thighs from casserole. Arrange meaty sides up on a baking sheet. Spread 2 tbsp mustard evenly over thighs. Sprinkle with pepper.
• Return chicken thighs to turned-off oven to keep warm.
• Tip contents of casserole into a sieve set over a bowl, reserving contents of sieve. Skim off as much fat as possible from liquid in bowl.
• Return skimmed liquid to casserole, along with wine.
• Bring to a boil over high heat, stirring to scrape up any brown bits from bottom of casserole.
• Boil over high heat 3 to 5 minutes, until liquid has reduced slightly.
• Whisk in cream and remaining mustard.
• Stir in contents of sieve.
• Boil, stirring, 2 to 3 minutes, until sauce has thickened slightly.
• Taste and add salt and pepper if necessary.
• Arrange chicken thighs on a warm shallow serving dish and pour sauce over and around chicken.
• Garnish with thyme and serve at once.