6 chicken breasts, deboned
4 tbsp. butter
4 tbsp. oil
1 tsp. lemon juice
1/3 c. Marsala wine
12 sheets phyllo pastry

MUSHROOM MIXTURE:

6 shallots, minced
1/2 c. mushrooms, minced
1/4 c. butter
2 tbsp. marsala wine
2 tbsp. chopped parsley
Salt & pepper to taste

MUSHROOM MIXTURE: Place 1/4 cup butter in pan. Add shallots and mushrooms and saute. Add marsala wine, simmer until liquid is evaporated. Add parsley and cool.

Saute chicken in butter and oil. Brown lightly on both sides. Remove to a plate and reserve butter and juice. Heat marsala and pour over chicken. Add lemon juice. Let cool some. Spread a sheet of phyllo on a damp cloth and brush with some melted butter, fold in half and brush again. Put chicken breast at narrow end and spread with mushroom mixture. Fold to make a rectangular package. Bake 20 to 25 minutes at 400 degrees on a buttered cookie sheet.

To juices in reserve add 1/2 cup white wine, 1 cup chicken stock, 2 tablespoons chopped shallot, 2 tablespoons parsley, chopped, and 1 tablespoon cornstarch. Simmer to thicken a little. Serve over chicken.