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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ribbons of buttery phyllo dough provide a crispy topping for this impressive entree. Pearl onions, mushrooms, asparagus and chicken are treated to a creamy sauce that our home economists flavored with thyme and sherry. Ingredients:
6 cups water |
2 cups fresh pearl onions |
1-1/2 pounds boneless skinless chicken breasts, cubed |
2 tablespoons canola oil, divided |
2 medium red potatoes, peeled and chopped |
1 cup sliced fresh mushrooms |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces |
3 tablespoons sherry or additional reduced-sodium chicken broth |
3 tablespoons cornstarch |
1/2 cup fat-free milk |
1-1/2 teaspoons minced fresh thyme |
1/2 teaspoon salt |
1/4 teaspoon pepper |
10 sheets phyllo dough (14 inches x 9 inches) |
refrigerated butter-flavored spray |
Directions:
1. In a Dutch oven, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
2. In a large skillet, cook chicken in 1 tablespoon oil over medium no longer pink; remove and keep warm. In the same pan, saute potatoes in remaining oil for 5 minutes. Add onions and mushrooms; saute 3 minutes longer. Add the broth, asparagus and sherry or additional broth. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until potatoes are tender.
3. Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain chicken; add to onion mixture. Stir in the thyme, salt and pepper. Transfer to an 8-in. square baking dish coated with cooking spray.
4. Stack all 10 phyllo sheets. Roll up, starting at a long side; cut into 1/2-in. strips. Place in a large bowl and toss to separate strips. Spritz with butter-flavored spray. Arrange over chicken mixture; spritz again.
5. Bake, uncovered, at 425° for 10-15 minutes or until golden brown. Yield: 6 servings.
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