Chicken Breasts and Tarragon En Papillote France
Experience the delicate flavors of French cuisine with this Chicken Breasts and Tarragon En Papillote recipe, a feast for the senses that's both elegant and effortless. Juicy chicken breasts are paired with julienned carrots, zucchini, and fragrant shallots, all gently steamed within a parchment packet to lock in moisture and flavor. Infused with aromatic tarragon, a splash of dry white wine, and a hint of lemon zest, this dish is light, healthy, and bursting with fresh, vibrant notes. Perfectly cooked in just 25 minutes, this French-inspired recipe not only delivers gourmet appeal but also minimizes cleanup, as it's cooked and served directly in the parchment. Ideal for a romantic dinner or a sophisticated dinner party, this "en papillote" creation ensures an impressive, aromatic presentation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons fresh tarragon leaves
- 1 medium, julienned carrot
- 1 small, julienned zucchini
- 1 small, thinly sliced shallot
- 1 minced garlic clove
- 2 tablespoons olive oil
- 0.25 cup dry white wine
- 1 teaspoon lemon zest
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 large sheets parchment paper
Instructions
Preheat the oven to 375°F (190°C).
Lay out the parchment paper sheets on a clean surface. Fold each in half, then reopen to create a crease in the center.
In a small bowl, mix the olive oil, lemon zest, white wine, salt, and black pepper. Set aside.
On one side of each parchment sheet (just to one side of the crease), layer half of the julienned carrot, zucchini, shallots, and minced garlic.
Place one chicken breast on top of the vegetables in each sheet. Season the chicken lightly with an extra pinch of salt and pepper.
Drizzle the olive oil and white wine mixture evenly over both chicken breasts.
Sprinkle 1 tablespoon of fresh tarragon leaves over each chicken breast.
Fold the empty side of the parchment paper over the filling side to create a semi-circle. Starting at one end, fold the edges tightly together in 1/2-inch increments to seal the packet completely.
Place the parchment packets on a baking sheet and bake in the preheated oven for 25 minutes.
Carefully transfer the packets to plates and cut them open (be cautious of the steam). Serve the chicken with the vegetables directly from the packet for an aromatic presentation.
Nutrition Facts
Calories |
986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 2906 mg | 126% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 16.3 g | ||
| Protein | 110.6 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 722 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
