Chicken Breasts en Papillote
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4large shiitake mushrooms
- 4carrots, peeled
- 2medium-size zucchini
- 4tablespoons butter
- 4skinless boneless chicken breasts, about 4-5 ounces each, slightly flattened with a meat pounder
- 8teaspoons Dijon mustard
- 4teaspoons finely chopped shallots
- 4teaspoons fresh thyme or 2 teaspoons dried
- 4tablespoons white wine
- 4tablespoons finely chopped parsley
- Salt and freshly ground white pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
620 calories; 29 grams fat; 14 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 77 grams protein; 1353 milligrams sodium
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.
Powered byPreparation
- Step 1
Preheat oven to 450 degrees.
- 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.
- Step 3
Cut off and discard the stem of each mushroom and cut caps into thin slices.
- Step 4
Cut carrots crosswise into 1½-inch lengths. Cut each piece lengthwise into a julienne shape.
- Step 5
Trim and wash zucchini, and cut in the same fashion.
- Step 6
Melt 2 tablespoons butter in a saucepan. Place aluminum rounds on a flat surface and brush them with melted butter.
- Step 7
Place one chicken breast on each round slightly below the center, leaving a margin large enough to fold over.
- 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.
- 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.
Private Notes
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Cooking Notes
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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