CHICKEN BREASTS EN PAPILOTTE, American - 1967

Ingredients

2 tablespoons chopped green onions 4 tablespoons (¾ cup) butter 3 table spoons flour 1 ¼ cups light cream ¼ cup white wine Salt and pepper to taste Pinch of thyme 6 large boned chicken breasts 12 to 18 cleaned mushroom caps

Preparation Instructions

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.

Make a sauce by cooking green onions in butter until wilted. Stir in flour, cook a minute, then add cream and wine (or all ream if you prefer), salt, pepper, and thyme. Cook, stirring, until thick; cool.

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. When ready to cook, heat 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. Makes 6 servings.

Contributed by The Sunset Editorial Staff, 1967

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