February 21, 2017
Dinner, Main Dish, Poultry,
Chicken, Dairy, Brunch, Entertaining, Father's Day, Ladies Luncheon, Mother's Day, Oven Bake, Stove Top, Alcohol, Wine, Boneless Pieces more
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"Recipe source: Bon Appetit (February 2005)"
In a small bowl or measuring cup combine the dried porcini and 1 cup hot water and let stand until soft (20 minutes); drain and reserve liquid.
IN a large pot over medium high heat meat 3 tablespoons butter and then add the fresh mushrooms and garlic saluting until mushrooms are browned (8-10 minutes). Add the porcini and he soaking liquid (of course any sediment can be discarded), broth and the next 5 ingredients (-pepper); reduce heat to medium low and simmer uncovered for 20 minutes.
IN a measuring cup whisk the cornstarch and 1/2 cup water together and then add to the pot; stir until mixture thickens slightly (only a minute or two); season to taste with salt and pepper if desired.
Preheat oven to 425 degrees F.
In a saucepan melt 6 tablespoons butter and remove from heat.
Place one phyllo sheet on work surface (cover rest of the phyllo sheets with plastic wrap and a damp towel). brush phyllo sheet with some deleted butter and using both hands gently scrunch buttered phyllo sheet into loose ball (2 1/2 - 3 inches in diameter); set on work surface and repeat with remaining phyllo sheets and melted butter.
Bring mushroom sauce to a boil and mix in chicken and parsley. Transfer mixture to a 13 x 9 x 2 inch baking dish.
Cover hot filing with the phyllo balls and sprinkle with Parmesan cheese. Bake for 15 minutes. Reduce oven temperature to 350 degrees F and bake until phyllo is golden and chicken is cooked through (20 minutes).
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