CHICKEN PAPILLOTES
Chicken cooked in parcels with a cream, mustard and thyme sauce.
Chicken Papillotes (parcels) with cream, mustard and thyme sauce. This is a great way to cook chicken breasts in all kinds of ways. It is fun, easy and fast and can be prepared ahead of time.
INGREDIENTS
4 chicken breasts
Olive oil for searing the chicken
1 diced shallot
3 tbsp crème fraiche or thick cream
4 tbsp Dijon mustard
4 sprigs of thyme (use only the leaves)
2 tbsp chopped parsley
A drizzle of olive oil
Salt and pepper to season
4 lemon slices (optional)
Chilli & Basil (optional)
NOTES
Cook the papillotes for 20 minutes in a fan forced oven at 180C/356F.
his dish pairs well with our recipe for broccoli and cauliflower gratin, sauteed green beans, tagliatelle or potato mash.
PROCEDURE
Fry each side of the chicken breasts for 2 – 2 ½ minutes in one tablespoon of olive oil on medium-high heat or until lightly colored. Transfer the chicken to a plate and leave to cool.
Reduce the heat and sauté the shallots for 1 – 2 minutes.
Whisk the crème fraiche, the mustard and the salt and pepper in a bowl until well integrated.
Preheat your oven to 180C (356F) (fanforced).
When the chicken has cooled, lay each piece on a square of baking (parchment) paper and use a brush to coat each side with the mustard mix.
Top each breast with the herbs and a slice of lemon, some peppercorns, a drizzle of olive oil, or chilli or basil.
Fold the paper lengthwise two or three times to enclose the chicken, and twist each end to seal in the ingredients.
Bake in the oven for 20 minutes.
Unwrap the parcel or cut it with scissors and serve with a vegetable side.
"Ah looks good! Yesterday I was looking for something like this but couldn't find anything. Ended up making chicken breasts with a dijon mustard, balsamic vinegar and brown sugar marinade!"Silvana Nivis
"We cooked the chicken tonight for 6, it was perfect! chicken is juicy and the sauce with steam rice is a good combination, so delicious." A Dickens
"I made these today and they were amazing. My choice of seasoning includes rosemary salt, preserved lemons and shallots. Yogurt was substituted for the creme fraiche. What a great technique." Lisa Boban