CHICKEN IN PARCHMENT RECIPE

Chicken In Parchment Recipe image

Provided by á-1910

Number Of Ingredients 13

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Poulet en Papillote -- Chicken Baked in Parchment
Serves 4
Ingredients
4 free-range, organic, boneless, skinless chicken breasts
8 sprigs of fresh thyme, washed (you can also use rosemary, tarragon, marjoram, savory, etc., it's totally up to you)
4 shallots or two small onions, sliced
Juice of one lemon
2-3 cloves garlic, minced or pressed
2 tsps white wine or marsala
2 tsps pale ale honey mustard by Sierra Nevada (this is truly delicious stuff)
2 Tbsps olive oil plus a little extra for drizzling
Sea salt
Freshly ground black pepper

Steps:

Directions 1. Preheat the oven to 375 degrees. Rinse the chicken breasts and pat dry. 2. Mix the olive oil with the mustard, garlic, lemon juice, wine, and some salt and pepper. On a heavy baking sheet, lay out 4 sheets of parchment paper roughly 10 inches square. Fold each sheet in half, making a crease to make sure that the fold sticks. Spoon a little of the oil/mustard/garlic mixture onto one half of each square of parchment paper (place it where you'll be putting the chicken breast) then scatter the sliced shallot or onion over it to create a flavorful bed for the chicken breast. 3. Place each chicken breast on one half of the parchment squares and spoon the mixture equally over each breast. Top each breast with two thyme sprigs and drizzle a little more olive oil over top. 4. Fold the parchment paper over and crimp the three sides together to make a neat pocket that will keep all the juices in while cooking. It can be a little challenging to get these closed up tight but keep working at it (you can crimp the sides if that helps) to make sure you've got a good seal as you want the chicken breasts to steam in these little pouches. 5. Bake in the oven for 25-30 minutes. Remove, open the pouches and serve!