Phyllo chicken with rice, artichokes, and cream sauce

12 Servings

Ingredients

Quantity Ingredient
The Chicken
10 Chicken breast halves without skin, boned
1 cup Dry white wine or vermouth
1 teaspoon Salt
1½ teaspoon Thyme
½ teaspoon Rosemary
1 Bay leaf
The Rice
3 tablespoons Margarine
2 Cloves garlic minced
½ cup Onion chopped
½ pounds Mushroom, sliced
¾ cup Long-grain rice
The Cream Sauce
3 tablespoons Margarine
¼ cup Flour
½ cup Skim milk
Assembly
9 ounces Artichoke hearts, thawed
3 tablespoons Margarine
16 Sheets phyllo dough, thawed

Directions

The Chicken and Broth: In a large pot, combine chicken, wine, salt, thyme, rosemary, bay leaf, and water to cover. Bring to a boil. Reduce heat, cover, and simmer for 25 minutes or until chicken is cooked through. Remove chicken and cut into bite-size pieces. Set aside. Boil chicken broth gently, uncovered, until it is reduced to about 3½ cups. Set aside and make rice.

The Rice: In a large saucepan, melt margarine. Add the garlic, onion, and mushrooms and cook until tender. Stir in rice. Add 1 ½ cups of the reduced chicken broth. Simmer, covered, until liquid is absorbed (about 20 minutes.) While rice is cooking, make the cream sauce.

The Cream Sauce: Melt margarine over low heat. Stir in the flour and cook until bubbly. Remove from heat and slowly stir in remaining 2 cups of broth. Gradually add skim milk. Return to low heat and stir until thick.

Back to the Rice and Chicken: When the rice is cooked, stir in the artichoke hearts and 1 cup of the cream sauce. Set aside. Stir remaining cream sauce into chicken pieces. Set aside.

Putting it All Together: Preheat oven to 350F. Grease a 9"x13" baking pan with margarine. Melt the 3 tablespoons margarine Unfold the phyllo leaves.

Cover with plastic or damp towel. Place 1 plyllo sheet into bottom of pan.

Brush lightly with melted margarine. Repeat procedure with 6 more sheets of phyllo. Spread half of the rice mixture over phyllo dough. Spread chicken over rice mixture. Spread remaining rice mixture over chicken. Cover with 6 sheets of phyllo, brushing with margarine between each sheet. Tuck in edges of last sheet and brush the top with margarine. Cut lightly through 3 or 4 layers of phyllo dough to indicate pieces to be cut later. Bake chicken for 45 minutes or until golden brown and bubbly. Or refrigerate it for up to 24 hours and bake later for 60 minutes.

Per serving: 330 Calories; 11g Fat (33% calories from fat); 25g Protein; 27g Carbohydrate; 54mg Cholesterol; 513mg Sodium Posted to MC-Recipe Digest V1 #323 Recipe by: Eater's Choice/tpogue@...

From: tpogue@... (terry pogue)

Date: Sat, 30 Nov 1996 13:42:26 +0100

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