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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 t Salt
1 1/2 t Thyme
1/2 t Rosemary
1 Bay leaf
The Rice
3 T Margarine
2 Cloves garlic minced
1/2 c Onion chopped
1/2 lb Mushroom, sliced
3/4 c Long-grain rice
The Cream Sauce
1/4 c Flour
1/2 c Skim milk
Assembly
9 oz Artichoke hearts, thawed
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

A Message from our Provider:

“As a former fetus, I oppose abortion…”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 204
Calories From Fat: 54
Total Fat: 6g
Cholesterol: 24.6mg
Sodium: 610.5mg
Potassium: 324.7mg
Carbohydrates: 22.8g
Fiber: 2.1g
Sugar: 1.4g
Protein: 14.5g


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