CHICKEN BREASTS EN PAPILLOTE

Chicken Breasts en Papillote image

Provided by Pierre Franey

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

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

Steps:

Preheat oven to 450 degrees.
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.
Cut off and discard the stem of each mushroom and cut caps into thin slices.
Cut carrots crosswise into 1 1/2-inch lengths. Cut each piece lengthwise into a julienne shape.
Trim and wash zucchini, and cut in the same fashion.
Melt 2 tablespoons butter in a saucepan. Place aluminum rounds on a flat surface and brush them with melted butter.
Place one chicken breast on each round slightly below the center, leaving a margin large enough to fold over.
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.
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.

Nutrition Facts : @context http, Calories 620, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 29 grams, Fiber 4 grams, Protein 77 grams, SaturatedFat 14 grams, Sodium 1353 milligrams, Sugar 7 grams, TransFat 1 gram