6 whole chicken breasts, split, boned and skinned
1/2 c. unsalted butter
4 tbsp. olive oil
1/3 c. cognac
12 sheets phyllo dough

DUXELLES:

Made from:

1 lb. fresh chopped mushrooms
6 scallions
4 tbsp. butter
2 tbsp. flour
3/4 c. chicken stock
Cognac or Madeira to taste
2 c. chopped parsley

Saute chicken breasts in 1/4 cup butter and oil, until browned on both sides, 3 or 4 minutes. Remove to a plate (reserve pan juices). Heat and ignite cognac. Pour over chicken. When flames are extinguished, pour liquid into skillet and set aside.

Clarify remaining butter, spread a sheet of pastry, thinly with melted butter. Fold in half, brush again. Put breast at narrow end and spread with duxelles and fold to make a rectangular package. Butter jelly roll pan and put chicken packages on it. Brush tops with melted butter. This may be prepared in advance to this point. When ready to serve, bake in 400 degree oven for 25-30 minutes. Serve with sauce.

SAUCE:

1/2 to 3/4 c. white wine
2 c. chicken stock
1 carrot, peeled and sliced
2 or 3 chopped scallions
2 sprigs parsley
1 bay leaf
Thyme
Chervil, salt and pepper
1 tbsp. cornstarch

Use any remaining duxelles in this sauce. Also add remaining liquid from previous recipe. May need a bit more cornstarch to thicken.