Chicken Duxelles


This is a very good recipe although it involves a little more work.  The term duxelles refers to a cooked mixture of mushrooms and onions.  The finished duxelles may be frozen for several weeks.  When working with phyllo, keep the extra sheets covered with a damp towel so they don’t dry out.

Ingredients for chicken:

1 Tbs cooling oil

4 skinless, boneless chicken breast halves (1 pound total)

1 Tbs margarine or butter

8 oz fresh mushrooms, finely chopped

2 green onions, finely chopped

1 Tbs dry white vermouth or a dry white wine (optional)

1/4 tsp salt

1/4 tsp dried thyme, crushed

dash of pepper

2 Tbs dairy sour cream

For phyllo:

8 sheets phyllo dough

6 Tbs butter, melted


For chicken- In a large skillet heat oil and brown the chicken breasts on both sides.  Remove and set aside.  In the same skillet, melt the margarine or butter over medium-high heat.  Add mushrooms and onions; cook and stir for about 5 minutes, or till most of the liquid evaporates.  Stir in vermouth (if using), salt, thyme, and pepper.  Cook for 2-3 minutes more, or till all of the liquid has evaporated.  Let cool, then stir in sour cream.

For phyllo- Brush 1 sheet of phyllo with some of the melted margarine or butter.  Place another sheet of phyllo atop first sheet and brush with margarine or butter.  (Keep remaining phyllo covered with a damp towel.)  Place a chicken breast in the center of one short end.  Spread the top of the chicken with about 1/4 cup of the mushroom mixture.  Fold both long sides of the phyllo toward the center and brush with margarine or butter.  Roll up.  Place on a baking sheet and brush top and sides with margarine or butter.  Repeat with remaining phyllo, mushroom mixture, chicken breasts, and margarine or butter.

Bake in a preheated 375 degree oven for about 25 minutes or until phyllo is golden and chicken is tender and no pink remains.


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