300 g (10 oz) skinless chicken breast fillets, diced
150 g (5 oz) mushrooms, halved if large
3 tablespoons dry white wine
5 tablespoons crème fraîche
finely grated rind of 1 lemon
handful of chopped dill
3 large filo pastry sheets
40 g (1 1/2 oz) butter, melted
salt and pepper
Heat the oil in a shallow, ovenproof casserole dish. Add the onion and cook for 2 minutes, then stir in the chicken and cook for a further 5 minutes. Add the mushrooms and continue to cook for 1 minute until starting to soften.
Pour in the wine, cook until it has bubbled away, then stir in the crème fraîche, lemon rind and dill and remove from the heat. Season to taste.
Meanwhile, unwrap the filo pastry and cover with a piece of damp kitchen paper until ready to use it. Working quickly, brush 1 sheet with melted butter and cut into 3 long strips. Arrange the strips on top of the chicken, scrunching it up a little. Repeat with the remaining pastry until the chicken is covered.
Brush all over with any remaining butter, then place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes until the filo pastry is crisp and the chicken is cooked through.