Chicken In Phyllo With Mustard Sauce

• Preparation time: 1 hour. Cooking time: 15 minutes.
• 3 whole chicken breasts, skinned, boned and cut into pieces
• Salt Freshly ground pepper 1/2 c. Dijon mustard
• 2 c. heavy cream
• 6 phyllo pastry sheets
• 4 oz. unsalted butter, melted 1/4 c. toasted bread crumbs
• 1 egg yolk mixed with 1 tbsp. water

1. Preheat oven to 425 degrees. Melt the butter in a large skillet. Sprinkle chicken with salt and pepper. Saute chicken pieces until no longer pink, about 4 to 5 minutes. Do not overcook. Transfer to platter.
2. Pour off butter remaining in the pan. Add the mustard, scraping up any brown bits remaining on the bottom of the pan. Whisk in the heavy cream and bring to a boil. Reduce heat and simmer until reduced to about 1 cup. Pass sauce through a strainer. Add chicken pieces and toss to coat.
3. Lay 1 sheet of phyllo on a baking tray. Brush with a little of the butter and sprinkle with some of the bread crumbs. Repeat with 4 sheets of phyllo. Place last sheet of phyllo on top. Place chicken on bottom of the long side of dough, leaving a slight edge. Turn up bottom edge and fold in sides. Roll up jelly roll fashion. Have seam side down on baking sheet.
4. Brush dough with egg whites. Bake until crisp and golden brown, about 15 minutes. Cut into 2 inch slices and serve.

time, chicken breasts, salt, heavy cream, pastry, unsalted butter, egg yolk

Taken from www.epicurious.com/recipes/member/views/chicken-in-phyllo-with-mustard-sauce-50051962 (may not work)