Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Poulet Dijonnaise in Phyllo Recipe
    Lost? Site Map

    Poulet Dijonnaise in Phyllo

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Clamdigger's Note:

    This recipe is from an early 80's issue of Bon Appetit. It's definitely one of my favorites.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut chicken into 1" strips. Melt butter in large skillet over medium heat. Sprinkle chicken with salt and pepper. Add to pan and saute until strips are no longer pink, about 5 minutes. Do not overcook. Transfer to platter; keep warm.
    2. 2
      Add mustard to skillet, scraping up any browned bits clinging to bottom of pan. Whisk in cream and mustard, blending thoroughly. Reduce heat to low and simmer until sauce is slightly thickened and reduced by 1/4. Stir in any juices from chicken, and cook until slightly reduced. Strain sauce over chicken pieces, tossing to coat completely.
    3. 3
      Preheat oven to 450 degrees. Lay 1 sheet of phyllo on dry dish towel (keep the rest of the dough covered with a damp towel to prevent drying). Brush liberally with melted butter, then sprinkle with 1 tablespoon crumbs. Repeat 3 times. Top with last sheet of phyllo pastry, brushing only the border with melted butter.
    4. 4
      Arrange chicken over bottom third of long side of dough, leaving 2 inch border on all sides. Turn up bottom edge then fold in sides, partially enclosing chicken. Roll up jelly roll fashion. Carefully place seam side down on ungreased baking sheet.
    5. 5
      Beat egg with water and use to glaze dough. Bake until phyllo is crisp and golden brown, about 12-15 minutes. Cut into 2 inch slices. Serve immediately.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Poulet Dijonnaise in Phyllo

    Serving Size: 1 (226 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 700.9
     
    Calories from Fat 570
    81%
    Total Fat 63.4 g
    97%
    Saturated Fat 38.4 g
    192%
    Cholesterol 259.5 mg
    86%
    Sodium 427.0 mg
    17%
    Total Carbohydrate 15.4 g
    5%
    Dietary Fiber 1.1 g
    4%
    Sugars 1.0 g
    4%
    Protein 19.1 g
    38%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites