Although simple to prepare, an “en papillote” dish will impress a table full of discerning dinner guests, and also makes the perfect single-serving, “mise en place” alternative to pre-packaged frozen meals. Opening the pouch to release the amplified aroma of the herbs, chicken and rich, creamy sauce is half the fun of this enduring classic combo.
By Bertrand Alépée
4 boneless chicken breasts, skin on
4 tablespoons (60 mL) Dijon mustard
2 tablespoons (30 mL) 35% cream
1 sprig each of rosemary and thyme
4 sprigs of tarragon
1 tablespoon (15 mL) chopped fresh garlic
2 tablespoons (30 mL) of oil
Salt & pepper
Preheat oven to 400°F (200°C).
Heat the oil in a non-stick pan, season the chicken with salt and pepper, then crisp the skin in the pan until golden brown.
Spread 1 tablespoon of mustard mixed with garlic on each chicken breast.
Place the chicken in an even layer in a Culinary Parchment Cooking Bag on rimmed baking sheet.
Spread the herbs and the cream evenly in the bag.
Fold over open edge twice and crimp well. Bake for 15-20 minutes.
Open bag carefully and let stand for a few minutes.
Serves 4. Serve with roasted garlic potatoes and/or steamed asparagus.