Chicken Chanterelle Phyllo Cups
Delight your palate with these elegant Chicken Chanterelle Phyllo Cups, the perfect bite-sized appetizer for any occasion! This recipe combines tender, shredded chicken and earthy chanterelle mushrooms in a creamy, flavorful sauce infused with garlic, shallots, and fragrant fresh thyme. The savory filling is nestled in crisp, golden phyllo shells, creating a harmonious balance of textures in every bite. Finished with a sprinkle of Parmesan cheese and a hint of fresh parsley, these phyllo cups are irresistibly aromatic and visually stunning. Quick to prepare and easy to serve, they’re an excellent choice for holiday gatherings, dinner parties, or an elevated snack. Indulge in a gourmet treat that’s as simple to make as it is impressive to present!
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Recipe Information
Ingredients
- 1 cup (shredded) Cooked chicken breast
- 1 cup (chopped) Chanterelle mushrooms
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium (finely diced) Shallot
- 2 cloves (minced) Garlic
- 0.5 cup Heavy cream
- 0.25 cup Chicken broth
- 1 teaspoon (chopped) Fresh thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.33 cup (grated) Parmesan cheese
- 12 pre-made shells Phyllo shells
- 1 tablespoon (chopped, for garnish) Fresh parsley
Instructions
Preheat your oven to 350°F (175°C).
In a medium skillet, heat the olive oil and butter over medium heat.
Add the diced shallot and cook for 2-3 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Add the chopped chanterelle mushrooms and cook for 5-7 minutes until softened and lightly golden. Stir occasionally to prevent sticking.
Pour in the chicken broth and heavy cream, stirring to combine. Let the mixture simmer gently for 2-3 minutes to thicken slightly.
Add the shredded chicken, fresh thyme, salt, black pepper, and grated Parmesan cheese. Stir until well combined and heated through. Remove from heat and let cool slightly.
Arrange the phyllo shells on a baking sheet and spoon the chicken chanterelle mixture evenly into each shell.
Bake in the preheated oven for 8-10 minutes, or until the phyllo cups are crisp and lightly golden.
Remove from the oven and let cool for 5 minutes.
Garnish each cup with a sprinkle of chopped fresh parsley and serve warm.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 2218 mg | 96% | |
| Total Carbohydrate | 87.8 g | 32% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 6.9 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 13.2 mcg | 66% | |
| Calcium | 397 mg | 31% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1603 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
