Chicken Breasts En Papilotte

• 2 tablespoons green onions, chopped
• 4 tablespoons butter
• 3 tablespoons flour
• 1 14 cups light cream
• 14 cup white wine
• 2 teaspoons everglades seasoning
• salt and pepper
• 1 pinch thyme
• 6 boneless chicken breasts
• 12 -18 cleaned mushroom caps
• butter, for greasing

1. Tear off six 10-inch lengths of 12-inch-wide heavy foil.
2. Fold each piece down the middle and cut a large heart from it.
3. Make a sauce by cooking green onions in butter until wilted.
4. Stir in flour, cook a minute, then add cream, wine, everglades seasoning ( or salt and pepper to taste- you need to taste the sauce), and thyme.
5. Cook, stirring, until thick; cool.
6. Open up each folded foil heart and lightly butter the inside.
7. Then put a breast of chicken on one half, top each with 2 or 3 cleaned mushroom caps, divide the sauce among the six, and fold the other half over.
8. Carefully turn the edges in, making a double fold, and press tightly.
9. Preheat oven to 400, and arrange foil packages on cooky sheets.
10. Cook for 35 to 45 minutes, depending upon how cold the chicken was when put in the oven.
11. Arrange the packets on a platter in pairs, with two straightsides together to make three large silver hearts.
12. Serve in the foil.

green onions, butter, flour, light cream, white wine, everglades seasoning, salt, thyme, chicken breasts, mushroom caps, butter

Taken from www.food.com/recipe/chicken-breasts-en-papilotte-456374 (may not work)