Chicken En Papillote With Mustard Cream Sauce

ingredients

• 1 1/2 pounds skinless boneless chicken breasts
• 2 tablespoons olive oil
• 1/4 cup plus 2 tablespoons Stonewall Kitchen Blue Cheese Herb Mustard
• 1/4 cup plus 2 tablespoons Crème Fraiche
• 2 tablespoons Extra Dry Vermouth
• Julienne vegetables such as carrots green beans and leeks

directions

1. Preheat oven to 375 degrees F.
2. Trim the chicken and cut into 6-ounce portions.
3. Cut six 12 X 12 inch parchment squares.
4. Pour 1 tsp. olive oil in the center of each parchment square then place a piece of chicken on top.
5. In a small bowl make the sauce by combining the Stonewall Kitchen Blue Cheese Herb Mustard, Crème Fraiche and vermouth. Pour 3 Tbsp. sauce over each piece of chicken.
6. Place several vegetables on top of the chicken.
7. Pull up sides of the parchment paper up to the center of the chicken. Pinch tightly forming a bag shape. Tie the top with butcher string. Place bags on a baking sheet.
8. Bake for 30 minutes. Chicken can be served in the pouch or removed.