Asparagus And Chicken En Papillote Recipe

ingredients

3 tablespoons butter
1/4 cup white wine
3 tablespoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon chopped fresh marjoram
OR
1 teaspoon dried marjoram flakes
1/4 teaspoon ground black pepper
4 boneless, skinless chicken breast halves
1 pound fresh asparagus spears
1/3 pound carrots, peeled and cut into julienne strips

directions

Preheat oven to 400 degrees F.

Melt 1 Tablespoon butter. Brush one side of a sheet of parchment or foil (12- x 15-inch size) with butter and set aside. Combine white wine, mustard, lemon juice, marjoram, and pepper. Set aside.

Melt remaining butter in a skillet over medium heat. Brown both sides of chicken, 2 to 4 minutes. Remove to a cutting board and cut each piece into 5 to 6 lengthwise slices.

Stir wine/mustard mixture into pan juices. Spoon half of the sauce onto center of parchment pieces. Arrange chicken, asparagus and carrots on top and spoon remaining sauce over vegetables. Close packages using drugstore-type fold or knife-folds, tucking ends under.

Place on a baking sheet and bake for 12 minutes.

nutrition data