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Phyllo-Wrapped Chicken with Leek and Portobello Mushroom
Yield: 4 Servings

3 tb vegetable oil
1 1/2 lb chicken wings cut at joints
1 lg onion sliced
2 lg fresh thyme sprigs
2 sm fresh rosemary sprigs
1 1/2 c dry white wine
4 c chicken stock

4 tb butter
4 c leeks, thinly sliced, white/pale green parts only
4 portabello mushrooms,stemmed cut in half
12 sheets phyllo
1/2 c butter, melted
4 6-oz skinless chicken breasts
6 tb butter, chilled

Heat vegetable oil in heavy large saucepan over high heat. Add
chicken wings and brown well, turning occasionally, about 10 minutes.
Add onions, thyme and rosemary and saute 5 minutes. Add wine and
boil 5 minutes. Add chicken stock and boil until liquid is reduced
to 1 cup, about 20 minutes. Strain sauce through sieve set over
small saucepan, pressing on solids with back of spoon.

Melt 2 TBS butter in heavy large skillet over med-low heat. Add
sliced leeks and saute until tender, about 8 minutes. Season to
taste with salt and pepper. Transfer to medium bowl and cool. Melt
2 TBS in same skillet over medium heat. Add mushrooms and saute
until beginning to brown, about 3 minutes. Cool completely. Place
1 pastry sheet on work surface. Brush with melted butter; top with
second pastry sheet; brush with butter. Repeat with third sheet of
pastry. Place 1 chicken breast 5 inches in from short end of pastry.
Top chicken with 1/4 of leeks and 2 mushroom halves. Fold in sides.
Roll up, forming rectangular packet. Transfer to baking sheet
vegetable side up. Brush packet all over with melted butter. Repeat
with remaining ingredients forming 4 packets total.

Preheat oven to 350F. Bake chicken until pastry is pale golden and
chicken is cooked through, about 30 minutes. Meanwhile, bring
sauce to simmer. Remove from heat and whisk in 6 tbsps chilled
butter, just until melted. Season to taste with salt and pepper.


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