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Cooking in parchment paper makes for quick clean up. It also helps to keep the chicken moist and tender.
|4 pieces||parchment paper or foil (12 x 15 inches)|
|1/4 cup||white wine|
|3 tbsp||Dijon mustard|
|2 tbsp||fresh lemon juice|
|1 tbsp||chopped fresh marjoram (or 1 tsp dried)|
|4||skinless, boneless chicken breast halves|
|1 pound||fresh asparagus spears|
|1 cup||carrots, peeled and cut into julienne strips|
Preheat oven to 400 degrees F.
Melt 1 tablespoon butter in a small glass measuring cup or dish. Brush one side of parchment with butter; set aside.
In a medium size bowl, combine white wine, mustard, lemon juice, marjoram and pepper; set aside.
Melt remaining butter in a skillet or saucepan over medium heat. Brown both sides of chicken, about 2 to 4 minutes. Remove to cutting board and cut each piece into 5 to 6 lengthwise slices.
Stir wine-mustard mixture into pan juices. Spoon 1/2 of sauce onto the center of the parchment paper pieces. Arrange chicken, asparagus and carrots on top and spoon remaining sauce over vegetables. Fold edges carefully, tucking ends under to make an enclosed package.
Place on baking sheet and bake for 12 minutes.
Fresh, locally grown asparagus is a hallmark sign of spring. With a short growing season that begins in May and ends in June, asparagus is one of the first vegetables to be harvested after winter. It's well known for its bright emerald green and crisp stalks, but asparagus also holds its own on the nutrition front. It's low in calories, virtually fat free and delivers vitamins C and K, folate, fibre and anti-inflammatory phytonutrients. In celebration of spring, this month we're saluting one of our favourite vegetables - asparagus!
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