Chicken Breasts and Tarragon En Papillote (France)

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:

ingredients

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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  1. 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!
    Reply
  2. loof751
    Chicken Breasts and Tarragon En Papillote (France) Created by loof751
    Reply
  3. loof751
    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!
    Reply
  4. Jubes
    Chicken Breasts and Tarragon En Papillote (France) Created by Jubes
    Reply
  5. Jubes
    Chicken Breasts and Tarragon En Papillote (France) Created by Jubes
    Reply
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