Ingredients
-
2
-
4
-
1/4
-
4
-
1
-
1/4
-
1/4
-
1
-
1
-
-
-
-
-
-
Directions
Chicken Breasts and Tarragon En Papillote (France), This recipes comes from the 2005 cookbook, The French Diet , 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 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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Steps
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1
Done
|
Cut Each Tomato Into 4 Thick Slices, Then Salt Both Sices & Lay Them Out in a Single Layer to Drain on Paper Towels. |
|
2
Done
|
Preheat Oven to 450 Degrees F. |
|
3
Done
|
Cut One of the Chicken Breasts Into 6 Pieces & Lay Them in the Center of a 12-Inch Square of Heavy Aluminum Foil. |
|
4
Done
|
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
Done
|
Drizzle 1 Tablespoon of Oil Over the Tomatoes as Well as a Squeeze of Fresh Lemon Juice. |
|
6
Done
|
Season the Tomatoes With Additional Salt & Pepper, to Taste. |
|
7
Done
|
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
Done
|
Repeat With the Remaining Chicken Breasts, Then Put the 4 Packets on a Baking Sheet & Bake For 15 Minutes. |
|
9
Done
|
When Chicken Is Done, Open the Packets & Drain the Liquid Into a Small Bowl. |
|
10
Done
|
Add the Mustard to the Liquid, Mixing Well. |
|
11
Done
|
Serve the Chicken in the Packet on a Plate, & Drizzle the Sauce Over the Top. |
