Asparagus And Chicken En Papillote Recipe

• 3 Tbsp. butter
• 4 x pcs parchment paper or possibly foil (12 x 15 inches)
• 1/4 c. white wine
• 3 Tbsp. Dijon-style mustard
• 2 Tbsp. lemon juice
• 1 Tbsp. minced fresh marjoram -- or possibly 1 tsp. dry flakes
• 1/4 tsp grnd black pepper
• 4 x skinless boneless chicken breast halves
• 1 lb fresh asparagus spears
• 1/3 lb carrots -- peeled and cut into julienne strips

1. Preheat oven to 400 degrees F. Heat 1 Tbsp.
2. butter.
3. Brush one side of parchment with butter; set aside.
4. Combine white wine, mustard, lemon juice, marjoram, and pepper; set aside.
5. Heat remaining butter in a skillet over MEDIUM heat.
6. Brown both sides of chicken, 2 to 4 min.
7. Remove to cutting board and cut each piece into 5 to 6 lengthwise slices.
8. Stir wine/mustard mix into pan juices.
9. Spoon 1/2 of sauce onto center of parchment pcs.
10. Arrange chicken, asparagus and carrots on top and spoon remaining sauce over vegetables.
11. Close pkgs.
12. using drugstore-type fold* or possibly knife-folds, tucking ends under.
13. Place on baking sheet and bake 12 min.

butter, parchment paper, white wine, mustard, lemon juice, dry flakes, black pepper, chicken breast halves, carrots

Taken from cookeatshare.com/recipes/asparagus-and-chicken-en-papillote-70678 (may not work)