Conference turris::cooks

2343.0. "Chicken w/Asparagus and Carrots" by CAM::MILLER (Lightness has a call that's hard to hear) Wed Apr 04 1990 10:30

    I made this last night - found the recipe in my "365 Ways to Cook
    Chicken" cookbook. It was yummy.
    
    
                    Breast of Chicken with Asparagus and Carrots
                     En Papillote
    
    En papillote literally means "in paper", referring to the charming
    parchment packets in which the French traditionally cooked. This
    modern version uses aluminum foil, more readily available and sturdier.
        
    Prep time: 15 minutes    Cook: 20 minutes         Serves: 4
    
    4 skinless, boneless chicken              1 medium carrot, cut into
      breast halves, cut crosswise              julienne strips
      into 1/4-inch strips                    1 small onion, sliced
    Salt and freshly ground pepper            2 tablespoons margarine,
    1/2 pound fresh asparagus, cut              melted
       into 1-inch lengths                    1/2 teaspoon tarragon
                                              1/4 teaspoon salt
                                              Dash of cayenne pepper
    
    1. Preheat oven to 450 degrees. Tear off four lengths of heavy-duty
       aluminum foil large enough to permit adequate wrapping and to
       allow for heat circulation and expansion. Place sliced chicken
       in center of lower half of each length of foil; season with salt
       and pepper. Top with asparagus, carrot, and onion.
    
    2. In a small bowl, combine margarine, lemon juice, tarragon, salt,
       and cayenne. Pour equally over each chicken-vegetable serving.
       Fold upper half of foil over ingredients making a series of locked
       folds; repeat folds for ends, pressing tight to seal.
    
    3. Place foil packets in a single layer on a large baking sheet.
       Cook 18 to 20 minutes, until chicken tests done. To serve, cut
       an X in top of foil packet; fold back foil or remove to plate.

    
    Perhaps I missed it, but I didn't see any quantity specified for 
    the lemon juice.  Any idea how much to add ?   This recipe sounds
    good, I'm planning on making it for the family tonight.
    
    - Lar

    
    I tried this recipe last night, and it was pretty good.  I used too
    much lemon juice though so the lemon flavor was really strong. Not
    knowing how much was required, I added about 4 tbsp of fresh lemon
    juice, next time I'll try two.  Other than that, it was excellent.
    
    Larry

    The correct amount of lemon juice to use in .0 is 2 teaspoons.