Mustard Chicken in Phyllo
Prep time
Cook time
Total time
This easy-to-make main dinner course is a great idea for a holiday get-together.
Recipe type: main course
Serves: 6
  • 3 boneless chicken breasts
  • Dijon mustard
  • 6 springs fresh tarragon or 1 about Tablespoon of dried tarragon
  • Salt and pepper
  • 6 sheets of phyllo dough
  • Melted butter - about 4-5 Tablespoons
  • Mustard Sauce
  • 2 Tablespoons butter
  • 1 small onion, thinly sliced or 2 shallots, halved and sliced thinly
  • 1 teaspoon tarragon
  • 1 Cup dry white wine
  • 1½ Cups chicken stock
  • ⅓ Cup Dijon mustard
  • 1 Cup cream
  1. Preheat oven to 375 degrees
  2. Cut chicken breasts in half.
  3. Spread about a teaspoon of mustard on the chicken breast. Top with either a tarragon sprig or sprinkle with dried tarragon.
  4. Unroll phyllo dough. Butter one sheet of dough and fold in half. Place mustard chicken one inch from narrow end of dough. Fold outer edges of phyllo into the chicken and roll up. Butter the top and sides. Place on a cookie sheet seam side down. Refrigerate until ready to bake.
  5. For the Mustard Sauce:
  6. Melt butter and add onions or shallots. Saute until soft but not browned. Add tarragon.
  7. Add wine to onions and raise heat to medium high. Add chicken stock and mustard. Whisk to combine. Reduce by one half. This takes about a half an hour.
  8. Add the cream, reduce heat and cook on medium low until slightly thickened, about 20 minutes. Keep warm on simmer until ready to use or cool and refrigerate to reheat later.
  9. Bake chicken phyllos at 375 degrees about 30 minutes or until deeply golden brown.
  10. Thinly slice a roasted red pepper. Drape over the package and form two loops to look like a ribbon. Serve on top a pool of creamy mustard sauce.
Recipe by Spoon & Suitcase at