Poulet en Papillote

Low-fat cooking en papillote pampers food while preserving flavours. Good for company as most of the prep can be done ahead of time.


  • 4 boneless, skinless chicken breasts
  • 2 cups seedless red grapes, sliced in half
  • 1/4 pound mushrooms, trimmed and sliced (about 2 cups)
  • 2 tbsp fresh tarragon
  • 1/4 cup brandy
  • salt and freshly ground pepper to taste

YIELD: Serves 4

COURSE: Chicken & Other Birds

CUISINE: Canadian


  1. Preheat your oven to 425 degrees.  Prepare 4 pieces of parchment paper (aluminum foil can be used if you are in a bind) for the papillotes, about 12 x 16 inches in size.  Place a chicken breast on one half of the parchment. Distribute grapes, mushrooms, and tarragon over the chicken. Spoon a little brandy over the top and season with salt and pepper.  Seal the packages, either with kitchen string or staples and place on a baking sheet. 
  2. Bake for 15-20 minutes (depending on chicken thickness).  Open one package and check for doneness. Chicken should no longer be pink inside.  Open and transfer packages to plates.  Serve.
  3. Goes well with a dark green vegetable and bulgur, polenta, or basmati rice.