Chicken In Creamy Herb Sauce Baked In Phyllo

1. 1

   Roll strips of breast in minced garlic; season with salt and pepper.

2. 2

   Lightly flour and saute in skillet with tablespoon of oil until just done.

3. 3

   Do not overcook!

4. 4

   Remove strips and reserve skillet with drippings.

5. 5

   Crush vegetable cube and distribute evenly into skillet with 3 tablespoons of flour and 3 tablespoons of the herb of your choosing.

6. 6

   Slowly mix at low heat; add enough milk for the mixture to begin to form bubbles and thicken.

7. 7

   Continue to slowly add milk until mixture is smooth and thickened as a sauce (taste to see if there is enough herb flavor and adjust to your taste).

8. 8

   If mixture is too thick, add more milk and continue to cook until desired consistency is achieved.

9. 9

   Mix sauteed breast with herb sauce and allow to cool.

10. 10

    This point of the recipe may be done 1 day ahead.

* Per serving · 4 servings · Values may vary.

No additional tips available.