Chicken Breasts en Papillote

By Pierre Franey

Published February 9, 1993

Total Time
45 minutes
Rating
4(32)
Comments
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Ingredients

Yield:4 servings

  • 4 large shiitake mushrooms

  • 4 carrots, peeled

  • 2 medium-size zucchini

  • 4 tablespoons butter

  • 4 skinless boneless chicken breasts, about 4-5 ounces each, slightly flattened with a meat pounder

  • 8 teaspoons Dijon mustard

  • 4 teaspoons finely chopped shallots

  • 4 teaspoons fresh thyme or 2 teaspoons dried

  • 4 tablespoons white wine

  • 4 tablespoons finely chopped parsley

  • Salt and freshly ground white pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

18 grams carbs; 245 milligrams cholesterol; 638 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 14 grams saturated fat; 29 grams fat; 1 gram trans fat; 6 grams fiber; 1367 milligrams sodium; 77 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 450 degrees.

  2. Step 2

    Spread a large piece of aluminum foil on a flat surface. Invert a 12- or 14-inch round cake pan on it and trace around the edge with a sharp knife to make a circle. Repeat until there are 4.

  3. Step 3

    Cut off and discard the stem of each mushroom and cut caps into thin slices.

  4. Step 4

    Cut carrots crosswise into 1 ½-inch lengths. Cut each piece lengthwise into a julienne shape.

  5. Step 5

    Trim and wash zucchini, and cut in the same fashion.

  6. Step 6

    Melt 2 tablespoons butter in a saucepan. Place aluminum rounds on a flat surface and brush them with melted butter.

  7. Step 7

    Place one chicken breast on each round slightly below the center, leaving a margin large enough to fold over.

  8. Step 8

    Brush the top of each breast with about 2 teaspoons of mustard and place equal quantities of mushrooms, carrots, zucchini, shallots, thyme around each. Sprinkle each serving with a tablespoon of white wine and parsley, and dot with remaining butter. Salt and pepper to taste.

  9. Step 9

    Fold foil to completely enclose the contents while leaving some room for expansion. Crimp the seal as tightly as possible. Arrange packages on a baking sheet and bake about 20 minutes. Serve immediately.

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Ratings

4 out of 5
32 user ratings
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Comments

Jennifer

Great weeknight meal. Use parchment paper - no need to prep with butter. Toss all of the veggies (plus garlic) & herbs with some olive oil. skip the wine & add thinly sliced lemon instead, a dab of butter on top, S&P and bake in packets. Perfect every time. Serve over rice to absorb the natural juices. You can also use chicken tenders so no pounding is necessary.

Michael

Excellent recipe.

Jennifer

Great weeknight meal. Use parchment paper - no need to prep with butter. Toss all of the veggies (plus garlic) & herbs with some olive oil. skip the wine & add thinly sliced lemon instead, a dab of butter on top, S&P and bake in packets. Perfect every time. Serve over rice to absorb the natural juices. You can also use chicken tenders so no pounding is necessary.

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