Our July 2012 Daring Cooks’ host was Sarah from All Our Fingers in the Pie! Sarah challenges us to learn a new cooking technique called “Cooking En Papillote” which is French and translates to “cooking in parchment”.
This was so fun and so easy! Really, it reminded me of foil packets we used to make while camping. And it is pretty much the same concept, except using parchment paper and your oven instead of foil and a fire. The fancy French version instead of Rustic Outdoors, haha. The chicken and veggies were cooked perfectly, it was moist, tender, and flavorful! Definitely a keeper!
Chicken en Papillote
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients (4 Servings)
- 6 TBSP melted butter
- 4 chicken breast halves
- 2 medium carrots, thinly sliced
- 1 medium zucchini, thinly sliced
- 8 shitake mushrooms, stemmed and thinly sliced
- 1 shallot, minced
- 1/4 cup dry white wine
- 1/4 cup plain greek yogurt
- 1/4 cup dijon mustard
- 2 tsp thyme
Preheat oven to 375.
In a small bowl, combine
Cut 4 pieces of parchment paper about 20" long each.
Brush melted butter over each.
Place the chicken breast on top of the melted butter.
Spoon some of the mustard mixture on top.
Place the carrots, zucchini, mushrooms, and shallots on top of the chicken.
Spinkle on salt, pepper, and thyme.
Splash on a bit of white wine.
Take the long pieces of the parchment paper and bring them together, and fold them over each other until there is no more excess.
For each small edge, fold the paper over itself over and over until you get to the end (Where the chicken is). Its kind of like wrapping a present.
Place the packets on a jelly roll pan (a cookie sheet with edges) and bake for 25-30 minutes, or until the chicken is done.
Open your packets and enjoy!
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