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Categories:
shiitake mushrooms carrots zucchini butter chicken breasts mustard shallots thyme white wine parsley salt
Viewed: 8 - Published at: 9 months agoIngredients
- 4 large shiitake mushrooms
- 4 carrots, peeled
- 2 medium-size zucchini
- 4 tablespoons butter
- 4 skinless boneless chicken breasts, about 4-5 ounces each, slightly flattened with a meat pounder
- 8 teaspoons Dijon mustard
- 4 teaspoons finely chopped shallots
- 4 teaspoons fresh thyme or 2 teaspoons dried
- 4 tablespoons white wine
- 4 tablespoons finely chopped parsley
- Salt and freshly ground white pepper to taste
Method
- Preheat oven to 450 degrees.
- Spread a large piece of aluminum foil on a flat surface.
- Invert a 12- or 14-inch round cake pan on it and trace around the edge with a sharp knife to make a circle.
- Repeat until there are 4.
- Cut off and discard the stem of each mushroom and cut caps into thin slices.
- Cut carrots crosswise into 1 1/2-inch lengths.
- Cut each piece lengthwise into a julienne shape.
- Trim and wash zucchini, and cut in the same fashion.
- Melt 2 tablespoons butter in a saucepan.
- Place aluminum rounds on a flat surface and brush them with melted butter.
- Place one chicken breast on each round slightly below the center, leaving a margin large enough to fold over.
- Brush the top of each breast with about 2 teaspoons of mustard and place equal quantities of mushrooms, carrots, zucchini, shallots, thyme around each.
- Sprinkle each serving with a tablespoon of white wine and parsley, and dot with remaining butter.
- Salt and pepper to taste.
- Fold foil to completely enclose the contents while leaving some room for expansion.
- Crimp the seal as tightly as possible.
- Arrange packages on a baking sheet and bake about 20 minutes.
- Serve immediately.
