Creamy chicken in phyllo cups
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Sheets fresh or frozen (thawed) phyllo (about 1/4 lb.) | |
| Butter or margarine | ||
| ¼ | pounds | Medium-sized mushrooms |
| 1 | small | Red pepper |
| 1 | bunch | Watercress |
| 1 | Whole large skinless,boneless chicken breast | |
| Salt | ||
| ¾ | cup | Half and half |
| 2 | tablespoons | Minced fresh basil or 1 tsp. dried basil |
| 1 | tablespoon | Tomato paste |
| Basil sprigs for garnish | ||
Directions
About 45 minutes before serving,preheat oven to 375 degrees.In small saucepan over low heat,heat 1 tbsp. butter or margarine until melted.On work surface,place 1 sheet of phyllo (it should be about 16" x 12" rectangle).Brush phyllo lightly with some melted butter or margarine.Top with second sheet of phyllo.Brush 10 oz. custard cup with some melted butter or margarine.Line custard cup with phyllo;fold edges of phyllo up and over to form a high ruffled edge.Repeat with remaining phyllo to make 2 cups in all.
For easier handling,place custard cups in jelly roll pan.Bake in oven 10 to 15 minutes until phyllo cups are golden brown.Remove custard cups to wire rack.
Meanwhile, cut mushrooms into quarters; cut pepper into very thin strips; coarsely chop watercress; place all the vegetables in medium bowl. Cut chicken breast into 1" cubes; set aside.
In 10" skillet over medium high heat, in 1 Tbs hot butter or margarine, cook vegetable mixture until vegetables are tender, stirring constantly. With slotted spoon, remove vegetable mixture to same bowl. In same skillet over medium high heat, in 1 Tbs hot butter or margarine, cook chicken with ¼ tsp salt about 5 minutes or until lightly browned and fork-tender, stirring constantly. With slotted spoon, remove chicken to bowl with vegetables. Into drippings remaining in skillet over high heat, stir half and half, basil, tomato paste and ⅛ tsp salt; cook, stirring constantly, until mixture boils. Boil about 2 minutes or until liquid is reduced to about ½ cup. Add chicken mixture to skillet; heat through.
To serve, carefully remove phyllo cups from custard cups onto dinner plates. Spoon chicken mixture into phyllo cups. Garnish with basil sprigs.
Makes 2 servings.