Phyllo Chicken With Rice, Artichokes, And Cream Sauce Recipe

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Servings: 12

Ingredients

Cost per serving $1.94 view details

Directions

  1. 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 min or possibly till chicken is cooked through. Remove chicken and cut into bite-size pcs. Set aside. Boil chicken broth gently, uncovered, till it is reduced to about 3 1/2 c.. Set aside and make rice.
  2. The Rice: In a large saucepan, heat margarine. Add in the garlic, onion, and mushrooms and cook till tender. Stir in rice. Add in 1 1/2 c. of the reduced chicken broth. Simmer, covered, till liquid is absorbed (about 20 min.) While rice is cooking, make the cream sauce.
  3. The Cream Sauce: Heat margarine over low heat. Stir in the flour and cook till bubbly. Remove from heat and slowly stir in remaining 2 c. of broth. Gradually add in skim lowfat milk. Return to low heat and stir till thick.
  4. Back to the Rice and Chicken: When the rice is cooked, stir in the artichoke hearts and 1 c. of the cream sauce. Set aside. Stir remaining cream sauce into chicken pcs. Set aside.
  5. Putting it All Together: Preheat oven to 350F. Grease a 9"x13" baking pan with margarine. Heat the 3 Tbsp. margarine Unfold the phyllo leaves.
  6. Cover with plastic or possibly damp towel. Place 1 plyllo sheet into bottom of pan.
  7. Brush lightly with melted margarine. Repeat procedure with 6 more sheets of phyllo. Spread half of the rice mix over phyllo dough. Spread chicken over rice mix. Spread remaining rice mix 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 possibly 4 layers of phyllo dough to indicate pcs to be cut later. Bake chicken for 45 min or possibly till golden and bubbly. Or possibly chill it for up to 24 hrs and bake later for 60 min.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 230g
Recipe makes 12 servings
Calories 423  
Calories from Fat 221 52%
Total Fat 24.69g 31%
Saturated Fat 6.21g 25%
Trans Fat 1.58g  
Cholesterol 100mg 33%
Sodium 402mg 17%
Potassium 442mg 13%
Total Carbs 15.03g 4%
Dietary Fiber 1.4g 5%
Sugars 1.34g 1%
Protein 30.41g 49%
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