2 directions: 'In a large skillet, melt ¼ C. butter over medium heat. Sprinkle chicken
3 pieces with salt & pepper to taste. Sauté chicken until no longer pink, about
4 5 min. Do not overcook. Transfer to platter; keep warm. Whisk mustard into
5 chicken drippings. Add tarragon and reduce slightly. Whisk in cream, blending
6 thoroughly. Reduce heat to low and simmer until sauce is slightly thickened and
7 reduced by about ¼. Pour sauce over chicken pieces and toss to coat completely.
10 Brush a shallow, 2 qt. Casserole with melted butter. Lay one filo sheet in casserole,
11 patting to fit sides (Do not trim excess that overlaps edge of dish). Brush with
12 melted butter. Repeat with 4 more sheets of filo. Fill casserole with chicken
13 mixture. Layer 5 more filo sheets on top of chicken mixture, buttering between
14 each layer. Trim excess filo to within 1” of casserole edge. Tuck edges neatly
15 under and brush once more with melted butter. Bake at 425F for 15 min. or until
16 heated through and crisply golden brown on top.'
31 name: whole chicken breasts, boned, skinned and cut in 1” cubes
38 name: salt and ground pepper to taste
52 name: minced fresh tarragon
66 name: unsalted butter, melted
76 name: Mustard Chicken in Phyllo Pastry