Chicken Breasts En Papilotte |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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when I made this i thought it was too bland so i added everglades seasoning- which is amazing. / ( or you can substitute salt and pepper)-. Ingredients:
2 tablespoons green onions, chopped |
4 tablespoons butter |
3 tablespoons flour |
1 1/4 cups light cream |
1/4 cup white wine |
2 teaspoons everglades seasoning |
salt and pepper |
1 pinch thyme |
6 boneless chicken breasts |
12 -18 cleaned mushroom caps |
butter, for greasing |
Directions:
1. Tear off six 10-inch lengths of 12-inch-wide heavy foil. Fold each piece down the middle and cut a large heart from it.
2. Make a sauce by cooking green onions in butter until wilted. Stir in flour, cook a minute, then add cream, wine, everglades seasoning ( or salt and pepper to taste- you need to taste the sauce), and thyme. Cook, stirring, until thick; cool.
3. Open up each folded foil heart and lightly butter the inside. Then put a breast of chicken on one half, top each with 2 or 3 cleaned mushroom caps, divide the sauce among the six, and fold the other half over. Carefully turn the edges in, making a double fold, and press tightly.
4. Preheat oven to 400°, and arrange foil packages on cooky sheets. Cook for 35 to 45 minutes, depending upon how cold the chicken was when put in the oven. Arrange the packets on a platter in pairs, with two straightsides together to make three large silver hearts. Serve in the foil.
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