Chicken and Vegetable Ribbons en Papillote with Emeril's Lemon Butter Sauce

By cirql8or

Recipe courtesy Emeril Lagasse

Ingredients

• 1 large zucchini, peeled and trimmed
• 1 large carrot, peeled and trimmed
• 3 tablespoons cold unsalted butter, cut into slivers
• 1 tablespoon minced shallots
• 1 3/4 teaspoons herbes de Provence, divided
• 1/2 teaspoon minced garlic
• 1 1/4 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 4 (6 to 8-ounce) boneless, skinless chicken breasts
• 4 (16 by 24-inch) pieces parchment paper
• 4 teaspoons dry white wine
• 1 large egg white, lightly beaten, optional
• Emeril's Lemon Butter Sauce, recipe follows
• 4 sprigs parsley, garnish

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 400 degrees F. Lightly oil a large baking sheet and set aside.

Using a vegetable peeler, cut the zucchini and carrot into thin, wide ribbons. Place the ribbons in a bowl and toss with 1 tablespoon of the butter slivers, the shallots, 3/4 teaspoon of the herbes de Provence, the garlic, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Set aside.

Lightly season each chicken breast on both sides with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.

Fold each parchment sheet in half lengthwise and using scissors, cut each folded sheet into a large heart shape, as if making a valentine. Open the sheets flat and arrange 1/4 of the vegetable mixture in the center of the bottom portion of each sheet and top with a chicken breast. Sprinkle each portion with 1/4 teaspoon of the remaining herbes de Provence, 1 teaspoon of the wine, and dot with 1/2 tablespoon of the remaining butter slivers. Fold the top section of parchment over the chicken and roll the edges together to seal the breasts tightly in the bags.

Place the bags on the prepared baking sheet. If desired, using a pastry brush, paint the tops with the egg white. Bake until the chicken is cooked through and the vegetables are tender, about 18 minutes.

Place the packets on 4 large plates. Using scissors, cut along the top of each bag and roll it back with a fork to expose the chicken and vegetables. Spoon lemon butter sauce over the chicken, garnish each plate with 1 parsley sprig, and serve immediately.