Phyllo wrapped Chicken with Leek and Portobello Mushroom

Yield: 4 Servings. Heat vegetable oil in heavy large saucepan over high heat. Add chicken wings and brown well, turning occasionally, about 10 minutes. Add onions, thyme and rosemary and saute 5 minutes. Add wine and boil 5 minutes. Add chicken stock and boil until liquid is reduced to 1 cup, about 20 minutes. Strain sauce through sieve set over small saucepan, pressing on solids with back of spoon. Melt 2 TBS butter in heavy large skillet over med-low heat. Add sliced leeks and saute until tender, about 8 minutes. Season to taste with salt and pepper. Transfer to medium bowl and cool. Melt 2 TBS in same skillet over medium heat. Add mushrooms and saute until beginning to brown, about 3 minutes. Cool completely. Place 1 pastry sheet on work surface. Brush with melted butter; top with second pastry sheet; brush with butter. Repeat with third sheet of pastry. Place 1 chicken breast 5 inches in from short end of pastry. Top chicken with 1/4 of leeks and 2 mushroom halves. Fold in sides. Roll up, forming rectangular packet. Transfer to baking sheet vegetable side up. Brush packet all over with melted butter. Repeat with remaining ingredients forming 4 packets total. Preheat oven to 350F. Bake chicken until pastry is pale golden and chicken is cooked through, about 30 minutes. Meanwhile, bring sauce to simmer. Remove from heat and whisk in 6 tbsps chilled butter, just until melted. Season to taste with salt and pepper.