Phyllo-Wrapped Chicken With Leek & Portobel

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Servings: 4 Difficulty: Advanced
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Elegant savory chicken parcels wrapped in crispy phyllo with a rich reduced wine sauce
Phyllo-Wrapped Chicken With Leek & Portobel recipe image

This sophisticated dish features tender chicken breasts wrapped in buttery phyllo dough, filled with sautéed leeks and earthy portobello mushrooms. It is finished with a rich, reduced white wine and chicken stock sauce, enhanced with fresh thyme and rosemary. The contrast between the crisp pastry and the savory filling makes it a perfect centerpiece for dinner parties or special occasions. It offers a restaurant-quality presentation with manageable home-cooking steps.

Phyllo-Wrapped Chicken With Leek & Portobel recipe image
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Phyllo-Wrapped Chicken With Leek & Portobel

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 1218.5

Description

This sophisticated dish features tender chicken breasts wrapped in buttery phyllo dough, filled with saut&# 195;©ed leeks and earthy portobello mushrooms. It is finished with a rich, reduced white wine and chicken stock sauce, enhanced with fresh thyme and rosemary. The contrast between the crisp pastry and the savory filling makes it a perfect centerpiece for dinner parties or special occasions. It offers a restaurant-quality presentation with manageable home-cooking steps.

Ingredients

Directions

  1. Heat vegetable oil in a heavy large saucepan over high heat.
  2. Add chicken wings and brown well, turning occasionally, about 10 minutes.
  3. Add onions, thyme, and rosemary and saute 5 minutes.
  4. Add wine and boil 5 minutes.
  5. Add chicken stock and boil until liquid is reduced to 1 cup, about 20 minutes.
  6. Strain sauce through sieve set over small saucepan, pressing on solids with back of spoon.
  7. Melt 2 tablespoons butter in a heavy large skillet over medium-low heat.
  8. Add sliced leeks and saute until tender, about 8 minutes.
  9. Season leeks to taste with salt and pepper.
  10. Transfer leeks to a medium bowl and cool.
  11. Melt 2 tablespoons butter in the same skillet over medium heat.
  12. Add mushroom halves and saute until beginning to brown, about 3 minutes.
  13. Cool mushrooms completely.
  14. Place 1 phyllo pastry sheet on work surface.
  15. Brush with melted butter; top with second pastry sheet; brush with butter.
  16. Repeat with third sheet of pastry.
  17. Place 1 chicken breast 5 inches in from short end of pastry.
  18. Top chicken with 1/4 of leeks and 2 mushroom halves.
  19. Fold in sides.
  20. Roll up, forming rectangular packet.
  21. Transfer to baking sheet, vegetable side up.
  22. Brush packet all over with melted butter.
  23. Repeat with remaining ingredients forming 4 packets total.
  24. Preheat oven to 350F (177ðC).
  25. Bake chicken until pastry is pale golden and chicken is cooked through, about 30 minutes.
  26. Meanwhile, bring sauce to a simmer.
  27. Remove from heat and whisk in 6 tablespoons chilled butter, just until melted.
  28. Season sauce to taste with salt and pepper.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1218.5kcal
% Daily Value *
Total Fat 62.6g97%
Saturated Fat 15.3g77%
Cholesterol 305.5mg102%
Sodium 405.0mg17%
Total Carbohydrate 27.2g10%
Dietary Fiber 14.4g58%
Sugars 1.6g
Protein 107.0g214%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The sauce can be prepared 1 day ahead. Cover and refrigerate.

The phyllo packets can be prepared up to 6 hours in advance. Cover and refrigerate before baking.

Serving suggestion: Cut the baked packets in half, remove the sides, serve on top of your favorite glazed carrot recipe, and spoon the sauce around.

Ensure phyllo dough is thawed according to package directions before use.

Keywords: chicken, phyllo, leek, portobello, mushroom, wine sauce, thyme, rosemary, appetizer, main course, gourmet, dinner party, pastry, vegetarian filling, baked, herbs, white wine, chicken stock, crispy, savory
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