Lemon Chicken with Vegetables En Papillote
(Warning this recipe is even easier if you use our PaperChef Culinary Parchment Cooking Bags ❤️❤️❤️)
(though we are out of stock at our warehouse, you can pick these up at walmart.com here)
This fantastic, simple recipe is perfect for a weeknight meal (or even a special occasion). The flavor of the lemons and herbs infuse to perfection with the chicken in this dish which can be on the table in 40 minutes or less.
1 1/3 cups thinly sliced baby potatoes
12 oz. green beans
1 cup halved grape tomatoes
3/4 cup thinly sliced shallots
2 Tbsp. olive oil
2 Tbsp. minced fresh tarragon (or favorite herb), divided between bags
Salt and black pepper
4 boneless, skinless chicken breasts (5–6 oz. each)
1 Tbsp. chopped fresh parsley
8 fresh lemon slices
4 Tbsp. dry white wine
Preheat oven to 425° with racks in top and bottom thirds. Prepare 4 PaperChef Cooking Bags (or fold four pieces of 12×17-inch parchment paper in half and open.)
Combine potatoes, green beans, tomatoes, shallots, oil, and 1 Tbsp. tarragon (or herbs)
Season with salt and pepper and divide among parchment bags (or parchment paper sheets near fold.)
Pound chicken to 1/2 inch thick, season with salt and pepper, place on top of vegetables, then sprinkle with parsley and remaining 1 Tbsp. tarragon (or herbs). Divide and arrange lemon slices on top of chicken, then sprinkle each with 1 Tbsp. wine.
Fold Bag closed
(If using parchment without bag - fold top parchment sheet over chicken and match edges with bottom sheet. Fold over ½-inch of edges and pleat every inch.
Continue folding and pleating until entire packet is sealed, folding the last edge underneath the packet.)
Place parchment packets on two baking sheets and bake until chicken is cooked through, 15–17 minutes.
Transfer packets to plates; carefully cut packets open to serve.
Enjoy! For easy clean-up, simply dispose of the bag in your compost bin.
Bring French Tradition to your weeknights...
America's Test Kitchen Winner:PaperChef Parchment Cooking Bags