Name: Chicken Breasts and Tarragon En Papillote (France)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 tomatoes, medium-size; 4 boneless skinless chicken breasts; 1/4 cup fresh tarragon leaves; 4 tablespoons olive oil; 1 lemon, juice of; 1/4 teaspoon salt, to taste; 1/4 teaspoon pepper, to taste; 1 dash cayenne, to taste; 1 teaspoon Dijon mustard (or whole-grain mustard)

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Recipe by Sydney Mike

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Chicken Breasts and Tarragon En Papillote (France) created by loof751

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

Ready In:: 30mins
Serves:
Units:

4

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ingredients

2 tomatoes, medium-size
4 boneless skinless chicken breasts
¹⁄₄ cup fresh tarragon leaves
4 tablespoons olive oil
1 lemon, juice of
¹⁄₄ teaspoon salt, to taste
¹⁄₄ teaspoon pepper, to taste
1 dash cayenne, to taste
1 teaspoon Dijon mustard (or whole-grain mustard)

directions

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.

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RECIPE MADE WITH LOVE BY

@Sydney Mike

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@Sydney Mike

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

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review by IngridH

7/15/2011

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!

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photo by loof751

4/15/2011

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review by loof751

4/15/2011

We loved this quick and easy chicken dish! I had to use dried tarragon, otherwise made as directed. The sauce with the dijon mustard was just terrific - for me it made the dish. Thanks for sharing the recipe!

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photo by Jubes

6/11/2009

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photo by Jubes

6/11/2009

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