INGREDIENTS
8 Tbl butter
1/2 lb mushrooms, chipped
1 clove garlic
1/3 cup melted butter
1/3 cup dry sherry or vermouth
4 chicken breast halves, boned and skinned
1 onion, chopped
2 Tbl minced parsley
1 1/2 Tbl flour
salt and pepper
8 Phyllo leaves
1/4 cup bread crumbs
DIRECTIONS
In a skillet heat 3 Tbl butter and saute onion. Set aside. Heat 3 Tbl butter and saute mushrooms until juices evaporate. Add onion, garlic and parsley and saute. Stir in flour, mixing well and add vermouth. Stir over medium heat until thickened. Season with salt and pepper. In skillet met remaining butter and saute breasts few minutes each side. Butter one sheet of phyllo and sprinkle with crumbs. Cover with second sheet and butter. Place breast half on leaves 4″ from end and 1/4 cup mushroom mixture on top and roll up tucking in corners. Butter outside and bake seam side down 350 degrees 35 minutes.