Chicken Breasts and Tarragon En Papillote (France)

Recipe by Sydney Mike
READY IN: 30mins




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