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Brookside Farm

Dulzura, California

Specialty Recipe

Poulet Louis

3/4 pound Phyllo dough
3/4 pound butter
8 chicken breasts
3 large onions
1-1/2 pound mushrooms, chopped finely
1/2 cup butter
1 teaspoon cracked pepper
1 teaspoon salt
1-1/2 teaspoons tarragon
1/2 pound fresh Parmesan cheese, grated
2 Tablespoons butter
1 pound sliced mushrooms
1-1/2 teaspoons tarragon
1/2 cup vermouth
1 pint chicken stock
1-1/2 cups whipping cream

Duxelles: You may shred onions and mushrooms in food processor using the grater blade. You cannot use the chopping blade. The mushrooms and onions must be very fine but not mush. Cook onions and mushrooms in a large, shallow pan. Add seasonings except cheese and cook until dry and dark. Remove from heat and cool. Add finely grated Parmesan cheese to mushroom mixture. Make a long roll on wax paper and divide into 8 equal portions.

Cut sheets of phyllo dough in half. Use 3 half sheets per breast. Melt 1/4 pound butter. Brush 3 half sheets of Phyllo dough with melted butter. Put half of one portion of duxelles on one sheet of dough. Put a chicken breast on top. Put other half of duxelles on top of breast. Roll dough around breast and fold ends under. Repeat two more times with other buttered sheets of dough. Place on greased baking sheet. Butter tops. Bake for 25 to 35 minutes in 375-degree oven.

Sauce: While chickens are baking, make sauce using the same method as tarragon chicken with mushrooms.

Note: Do not freeze!

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