Chicken Breasts In Phyllo

Photo: flickr user CGehlen

Ingredients

6 whole chicken breasts, split, boned and skinned

1/2 cup unsalted butter

4 tablespoons olive oil

cup cognac

12 sheets phyllo dough

1 pound fresh chopped mushrooms

6 scallions

4 tablespoons butter

2 tablespoons flour

3/4 cup chicken stock

Cognac or Madeira to taste

2 cups chopped parsley

3/4 cup white wine

2 cups chicken stock

1 carrot, peeled and sliced

3 chopped scallions

2 sprigs parsley

1 bay leaf

Thyme

Chervil, salt and pepper<

1 tablespoon cornstarch

Preparation

Made from:

Saute chicken breasts in 1/4 cup butter and oil, until browned on both sides, 3 or 4 minutes. Remove to a plate (reserve pan juices). Heat and ignite cognac. Pour over chicken. When flames are extinguished, pour liquid into skillet and set aside.

Clarify remaining butter, spread a sheet of pastry, thinly with melted butter. Fold in half, brush again. Put breast at narrow end and spread with duxelles and fold to make a rectangular package. Butter jelly roll pan and put chicken packages on it. Brush tops with melted butter. This may be prepared in advance to this point. When ready to serve, bake in 400 degree oven for 25-30 minutes. Serve with sauce.

Use any remaining duxelles in this sauce. Also add remaining liquid from previous recipe. May need a bit more cornstarch to thicken.