In large skillet, melt butter over medium-high heat. Cook mushrooms, onion, garlic, sage, salt and pepper; cook for 6 minutes. Add chicken and parsley and cook for 8 minutes or until chicken is no longer pink inside. Let cool to room temperature.
In bowl, whisk together sour cream and eggs until well combined. Stir into chicken mixture until well coated.
Start with 1 sheet of phyllo, brush with some of the butter. Top with remaining 4 sheets, brushing lightly with butter after each. Spread filling across length of pastry, about 2-inches (5 cm) from edges. Fold in long edge and sides; roll up jelly-roll style. Place seam side down on parchment paper lined baking sheet. Brush lightly with butter. Make a few slashes across the top, without cutting into filling.
Bake in 200°C oven for about 25 minutes or until golden brown.
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