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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		Poultry	12	Servings

INGREDIENTS

		The Chicken
10		Chicken breast halves without skin, boned
1	c	Dry white wine or vermouth
1	ts	Salt
1 1/2	ts	Thyme
1/2	ts	Rosemary
1		Bay leaf
		The Rice
3	tb	Margarine
2		Cloves garlic minced
1/2	c	Onion chopped
1/2	lb	Mushroom, sliced
3/4	c	Long-grain rice
		The Cream Sauce
3	tb	Margarine
1/4	c	Flour
1/2	c	Skim milk
		Assembly
9	oz	Artichoke hearts, thawed
3	tb	Margarine
16		Sheets phyllo dough, thawed

INSTRUCTIONS

The Chicken and Broth: In a large pot, combine chicken, wine, salt, thyme,
rosemary, bay leaf, and water to cover. Bring to a boil. Reduce heat,
cover, and simmer for 25 minutes or until chicken is cooked through. Remove
chicken and cut into bite-size pieces. Set aside. Boil chicken broth
gently, uncovered, until it is reduced to about 3 1/2 cups. Set aside and
make rice.
The Rice: In a large saucepan, melt margarine. Add the garlic, onion, and
mushrooms and cook until tender. Stir in rice. Add 1 1/2 cups of the
reduced chicken broth. Simmer, covered, until liquid is absorbed (about 20
minutes.) While rice is cooking, make the cream sauce.
The Cream Sauce: Melt margarine over low heat. Stir in the flour and cook
until bubbly. Remove from heat and slowly stir in remaining 2 cups of
broth. Gradually add skim milk. Return to low heat and stir until thick.
Back to the Rice and Chicken: When the rice is cooked, stir in the
artichoke hearts and 1 cup of the cream sauce. Set aside. Stir remaining
cream sauce into chicken pieces. Set aside.
Putting it All Together: Preheat oven to 350F. Grease a 9"x13" baking pan
with margarine. Melt the 3 tablespoons margarine Unfold the phyllo leaves.
Cover with plastic or damp towel. Place 1 plyllo sheet into bottom of pan.
Brush lightly with melted margarine. Repeat procedure with 6 more sheets of
phyllo. Spread half of the rice mixture over phyllo dough. Spread chicken
over rice mixture. Spread remaining rice mixture over chicken. Cover with 6
sheets of phyllo, brushing with margarine between each sheet. Tuck in edges
of last sheet and brush the top with margarine. Cut lightly through 3 or 4
layers of phyllo dough to indicate pieces to be cut later. Bake chicken for
45 minutes or until golden brown and bubbly. Or refrigerate it for up to 24
hours and bake later for 60 minutes.
Per serving: 330 Calories; 11g Fat (33% calories from fat); 25g Protein;
27g Carbohydrate; 54mg Cholesterol; 513mg Sodium
Posted to MC-Recipe Digest V1 #323
Recipe by: Eater's Choice/tpogue@idsonline.com
From: tpogue@IDS2.IDSONLINE.COM (terry pogue)
Date: Sat, 30 Nov 1996 13:42:26 +0100

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