Chicken Breasts In A Cloud
By: Anonymous
Published: Friday, December 18, 2009 - 12:31am

Ingredients




6 chicken breasts, deboned
4 tablespoons butter
4 tablespoons oil
1 teaspoon lemon juice
 cup Marsala wine
12 sheets phyllo pastry
6 shallots, minced
1/2 cup mushrooms, minced
1/4 cup butter
2 tablespoons marsala wine
2 tablespoons chopped parsley
Salt
pepper to taste

Preparation

1 MUSHROOM MIXTURE: Place 1/4 cup butter in pan. Add shallots and mushrooms and saute. Add marsala wine, simmer until liquid is evaporated. Add parsley and cool. 2 Saute chicken in butter and oil. Brown lightly on both sides. Remove to a plate and reserve butter and juice. Heat marsala and pour over chicken. Add lemon juice. Let cool some. Spread a sheet of phyllo on a damp cloth and brush with some melted butter, fold in half and brush again. Put chicken breast at narrow end and spread with mushroom mixture. Fold to make a rectangular package. Bake 20 to 25 minutes at 400 degrees on a buttered cookie sheet. 3 To juices in reserve add 1/2 cup white wine, 1 cup chicken stock, 2 tablespoons chopped shallot, 2 tablespoons parsley, chopped, and 1 tablespoon cornstarch. Simmer to thicken a little. Serve over chicken.