Chicken Breasts and Tarragon En Papillote (France)

READY IN: 30mins
Recipe by Sydney Mike

This recipes comes from the 2005 cookbook, The French Diet.

Top Review by IngridH

I really enjoyed this. The chicken was very tender and juicy, but the star of the show was the sauce. I loved the tang of the mustard mixed with the cooking juices! Very easy, and pretty, too. I used a whole bone in breast (personal preference) so my chicken took a bit longer to cook, but that wasn't a problem as I expected it to take a bit longer. Next time I might add a few slivers of sun dried tomato for a bit of sweetness. Thanks for posting!

Ingredients Nutrition


  1. Cut each tomato into 4 thick slices, then salt both sices & lay them out in a single layer to drain on paper towels.
  2. Preheat oven to 450 degrees F.
  3. Cut one of the chicken breasts into 6 pieces & lay them in the center of a 12-inch square of heavy aluminum foil.
  4. Season the chicken with salt, pepper & cayenne, to taste, then top the chicken with 2 slices of tomato & 1/4 of the tarragon leaves.
  5. Drizzle 1 tablespoon of oil over the tomatoes as well as a squeeze of fresh lemon juice.
  6. Season the tomatoes with additional salt & pepper, to taste.
  7. Bring 2 opposite edges of the foil together over the top & fold them down over the chicken, then fold the sides up & over the chicken to create a packet.
  8. Repeat with the remaining chicken breasts, then put the 4 packets on a baking sheet & bake for 15 minutes.
  9. When chicken is done, open the packets & drain the liquid into a small bowl.
  10. Add the mustard to the liquid, mixing well.
  11. Serve the chicken in the packet on a plate, & drizzle the sauce over the top.

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