Best Poulet Dijonnaise In Phyllo Recipes

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POULET DIJONNAISE IN PHYLLO



Poulet Dijonnaise in Phyllo image

Make and share this Poulet Dijonnaise in Phyllo recipe from Food.com.

Provided by Clamdigger

Categories     Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup unsalted butter
3 large boneless skinless chicken breasts
salt
fresh ground white pepper
1/2 cup sharp Dijon mustard
2 cups whipping cream
5 phyllo pastry sheets (about 16-inch x 13-inch)
3/4 cup unsalted butter, melted
1/4 cup fresh breadcrumb, toasted (I use the regular store bought crumbs)
1 egg
1 teaspoon water

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 701, Fat 63.4, SaturatedFat 38.5, Cholesterol 259.5, Sodium 427.1, Carbohydrate 15.5, Fiber 1.2, Sugar 1.1, Protein 19.2

POULET DIJON (DIJON CHICKEN)



Poulet Dijon (Dijon Chicken) image

Sautéed chicken in a dijon and white wine sauce. No one ever knows, but this is one of the easiest meals to make! To make the sauce you use the same pan in which you sautéed the chicken. The tasty caramelized bits and left-over fat is what you will be adding the wine and other ingredients to. This is called deglazing. It seems fancy, but it really is simple!

Provided by minnie chef

Categories     Chicken Breast

Time 25m

Yield 2-3 Chicken Breasts, 2-4 serving(s)

Number Of Ingredients 7

2 -3 boneless chicken breasts, pounded flat
flour
salt and pepper
3 tablespoons oil or 3 tablespoons butter
1/2 cup white wine
2 tablespoons Dijon mustard
3/4 cup heavy cream

Steps:

  • Pound 2 or 3 chicken breasts till thin.
  • Dredge in a mixture of flour, salt, and pepper.
  • Saute in oil (just enough oil, not too much) until brown on both sides. Remove chicken and keep warm.
  • Sauce: Deglaze pan with 1/2 cup white wine. Allow to reduce.
  • Add 2 Tablespoons of Dijon mustard. Stir.
  • Add 3/4 cup of heavy cream. Simmer gently for a few minutes and serve poured over chicken.
  • NOTE: To keep leftover chicken crusty, I refrigerate the sauce in a separate container.

Nutrition Facts : Calories 796.4, Fat 67.3, SaturatedFat 27.5, Cholesterol 215.1, Sodium 296.2, Carbohydrate 5.2, Fiber 0.5, Sugar 1.1, Protein 32.7

CHICKEN DIJONNAISE



Chicken Dijonnaise image

Chicken thighs generally taste juicier and more flavourful than breast meat, but feel free to try it with breasts if you prefer. To remove the skin from chicken thighs, grasp one corner with a piece of paper towel and give it a good tug. From food and drink. Hope you enjoy!

Provided by Leslie

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 tablespoon olive oil
8 plump bone-in skinless chicken thighs, about 2 lb
1/2 teaspoon salt
1 cup sliced shallot
1/4 cup good-quality smooth Dijon mustard
1/2 teaspoon black pepper
1 cup white wine
1/2 cup whipping cream
fresh thyme sprig

Steps:

  • Preheat oven to 375ºF.
  • Melt butter with oil in a large flameproof casserole or ovenproof skillet over medium-high heat.
  • Sprinkle chicken thighs with salt.
  • Cook in batches 5 to 7 minutes, until golden brown on all sides.
  • Remove chicken thighs from casserole as each batch cooks, and set aside on a plate.
  • Reduce heat to medium, add shallots to fat remaining in casserole.
  • Cook, stirring, 3 to 5 minutes until softened.
  • Return chicken thighs to casserole, meaty side up, along with any juices that have accumulated on plate. Cover casserole and transfer to the oven.
  • Cook 25 minutes, until chicken is cooked through.
  • Remove chicken thighs from casserole. Arrange meaty sides up on a baking sheet. Spread 2 tbsp mustard evenly over thighs. Sprinkle with pepper.
  • Return chicken thighs to turned-off oven to keep warm.
  • Tip contents of casserole into a sieve set over a bowl, reserving contents of sieve. Skim off as much fat as possible from liquid in bowl.
  • Return skimmed liquid to casserole, along with wine.
  • Bring to a boil over high heat, stirring to scrape up any brown bits from bottom of casserole.
  • Boil over high heat 3 to 5 minutes, until liquid has reduced slightly.
  • Whisk in cream and remaining mustard.
  • Stir in contents of sieve.
  • Boil, stirring, 2 to 3 minutes, until sauce has thickened slightly.
  • Taste and add salt and pepper if necessary.
  • Arrange chicken thighs on a warm shallow serving dish and pour sauce over and around chicken.
  • Garnish with thyme and serve at once.

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