Chicken Breasts En Papilotte

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

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

Recipe

• 1 tear off six 10-inch lengths of 12-inch-wide heavy foil. fold each piece down the middle and cut a large heart from it.
• 2 make a sauce by cooking green onions in butter until wilted. 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. cook, stirring, until thick; cool.
• 3 open up each folded foil heart and lightly butter the inside. 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. carefully turn the edges in, making a double fold, and press tightly.
• 4 preheat oven to 400°, and arrange foil packages on cooky sheets. cook for 35 to 45 minutes, depending upon how cold the chicken was when put in the oven. arrange the packets on a platter in pairs, with two straightsides together to make three large silver hearts. serve in the foil.