This is a print preview of "Asparagus And Chicken En Papillote" recipe.

Asparagus And Chicken En Papillote Recipe
by Global Cookbook

Asparagus And Chicken En Papillote
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  Servings: 4

Ingredients

  • 3 Tbsp. butter
  • 4 x pcs parchment paper or possibly foil (12 x 15 inches)
  • 1/4 c. white wine
  • 3 Tbsp. Dijon-style mustard
  • 2 Tbsp. lemon juice
  • 1 Tbsp. minced fresh marjoram -- or possibly 1 tsp. dry flakes
  • 1/4 tsp grnd black pepper
  • 4 x skinless boneless chicken breast halves
  • 1 lb fresh asparagus spears
  • 1/3 lb carrots -- peeled and cut into julienne strips

Directions

  1. Preheat oven to 400 degrees F. Heat 1 Tbsp. butter. Brush one side of parchment with butter; set aside. Combine white wine, mustard, lemon juice, marjoram, and pepper; set aside. Heat remaining butter in a skillet over MEDIUM heat. Brown both sides of chicken, 2 to 4 min. Remove to cutting board and cut each piece into 5 to 6 lengthwise slices. Stir wine/mustard mix into pan juices. Spoon 1/2 of sauce onto center of parchment pcs.
  2. Arrange chicken, asparagus and carrots on top and spoon remaining sauce over vegetables. Close pkgs. using drugstore-type fold* or possibly knife-folds, tucking ends under. Place on baking sheet and bake 12 min.