Ingredients
| Quantity | Ingredients |
|---|---|
| 3 tbsp | butter |
| 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 |
Directions
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.
Source: Michigan Asparagus Advisory Board http://www.asparagus.org