Ingredients with Measurements:
-1 tablespoon olive oil
-1 onion, diced
-2 cloves garlic, minced
-1 pound boneless, skinless chicken breasts, cut into small cubes
-8 ounces mushrooms, sliced
-1 teaspoon dried thyme
-1 teaspoon dried oregano
-Salt and pepper, to taste
-1/2 cup white wine
-1/2 cup chicken broth
-1/4 cup all-purpose flour
-1/2 cup half-and-half
-1/2 cup frozen peas
-1/2 cup grated Parmesan cheese
-1/4 cup chopped fresh parsley
-1/2 pound filo dough, thawed
-1/2 cup melted butter
Special Equipment Needed:
-Large skillet
-9-inch pie dish
-Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 375 degrees F.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add chicken and mushrooms and cook until chicken is cooked through, about 10 minutes.
4. Add thyme, oregano, salt, and pepper and cook for another minute.
5. Add white wine and chicken broth and bring to a boil.
6. Reduce heat and simmer for 5 minutes.
7. Add flour and stir until combined.
8. Add half-and-half and stir until thickened.
9. Add peas, Parmesan cheese, and parsley and stir until combined.
10. Grease a 9-inch pie dish with butter.
11. Layer 6 sheets of filo dough in the dish, brushing each sheet with melted butter.
12. Pour chicken and mushroom mixture into the pie dish.
13. Layer remaining 6 sheets of filo dough on top of the filling, brushing each sheet with melted butter.
14. Bake for 25 minutes, or until golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Temperature: 375 degrees F
Serving Size: 8
Nutritional Information:
Calories: 439
Fat: 24g
Carbohydrates: 28g
Protein: 24g
Substitutions for Ingredients
-Olive oil can be substituted with vegetable oil or butter.
-Onion can be substituted with shallots.
-Mushrooms can be substituted with bell peppers or zucchini.
-White wine can be substituted with chicken broth or vegetable broth.
-Half-and-half can be substituted with heavy cream or whole milk.
-Frozen peas can be substituted with fresh or canned peas.
-Parmesan cheese can be substituted with cheddar cheese or mozzarella cheese.
-Filo dough can be substituted with puff pastry.
Variations:
-Add other vegetables such as carrots, broccoli, or spinach.
-Add other herbs such as rosemary or basil.
-Add other cheeses such as feta or goat cheese.
Tips and Tricks:
-Make sure to thaw the filo dough before using.
-Brush each sheet of filo dough with melted butter to ensure a golden and crispy crust.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350 degrees F for 10 minutes, or until heated through.
Presentation Ideas:
Serve with a side salad and a glass of white wine.
Garnishes:
Garnish with freshly chopped parsley and grated Parmesan cheese.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
-Roasted potatoes
-Steamed vegetables
-Couscous
Troubleshooting Advice:
-If the filo dough is too dry, brush each sheet with melted butter before layering.
-If the filling is too dry, add a splash of chicken broth or white wine.
Food Safety Advice:
Make sure to cook the chicken to an internal temperature of 165 degrees F before serving.
Food History:
Filo dough is a type of pastry dough that originated in the Middle East and is commonly used in Greek and Middle Eastern cuisine.
Flavor Profiles:
This dish has savory and earthy flavors from the chicken, mushrooms, and herbs, and a hint of sweetness from the white wine.
Serving Suggestions:
Serve with a side of steamed vegetables or roasted potatoes.
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