- Portion size 8 servings
- 2 tablespoons olive oil
- 1 1/2 lb boneless chicken breast cubed
- 1 1/2 lb Boneless chicken thighs cubed
- 5 cups quartered mushrooms (about 1 lb/500 gr)
- 4 cloves garlic minced
- 2 shallots finely chopped
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 1 1/2 cup red wine
- 16 sheets phyllo pastry
- 1/3 cup butter melted
In large shallow Dutch oven, heat oil over medium-high heat; cook chicken, in batches and stirring, for 8 minutes or until no longer pink inside. With slotted spoon, transfer to bowl.
Add mushrooms, garlic and shallots to pan; cook over medium-high heat for 8 minutes or until liquid is evaporated. Stir in flour; cook for 1 minute. Gradually whisk in stock, parsley, oregano, thyme and sage; bring to boil. Reduce heat and simmer, stirring occasionally, for 5 minutes or until thickened. Return chicken to pan.
Meanwhile, in small saucepan, boil wine until reduced to 1/2 cup (125 mL); stir into chicken mixture. Let cool completely.
Lay 1 sheet of phyllo on work surface; brush with butter. Top with second sheet; brush with butter. Mound 1 cup (250 mL) filling 2 inches (5 cm) from 1 short side. Fold sides over; roll up. Place, seam side down, on parchment paper-lined baking sheet. Brush with butter. Repeat to make 8 bundles. Bake in 425°F (220°C) oven for 15 minutes or until golden. Let cool slightly.
Nutritional facts <b>Per serving:</b> about
- Sodium 634 mg
- Protein 41 g
- Calories 499.0
- Total fat 20 g
- Cholesterol 141 mg
- Saturated fat 7 g
- Total carbohydrate 32 g
- Iron 29.0
- Folate 14.0
- Calcium 3.0
- Vitamin A 10.0
- Vitamin C 10.0