Welcome Guest, click here to register

Chicken En Papillote with Mustard Cream Sauce View Larger

Chicken En Papillote with Mustard Cream Sauce


  • 1 1/2 pounds boneless, skinless 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
  • vegetables such as carrots green beans and leeks, julienned


  1. Preheat oven to 375 degrees F.
  2. Trim the chicken and cut into 6-ounce portions.
  3. Cut 6 12x12-inch parchment squares.
  4. Pour 1 teaspoon 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 Blue Cheese Herb Mustard, Crème Fraiche and Vermouth. Pour 3 Tablespoons 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.


In Stock

Blue Cheese Herb Mustard
Blue Cheese Herb Mustard Item: 120825 $6.50