Asparagus and Chicken En Papillote

Cooking in parchment paper makes for quick clean up. It also helps to keep the chicken moist and tender.

Asparagus and Chicken En Papillote


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


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