Chicken en papillote with mushrooms and potatoes
Breast baked in parchment with mushrooms, thyme and thin potatoes.
Open in the appPer serving
- Calories
- 444 kcal
- Protein
- 42.3 g
- Carbohydrates
- 37.4 g
- Fat
- 14.6 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Chicken breast150 g
- Button mushrooms150 g
- Potatoes180 g
- Thymeto taste
- Garlic1 clove
- Extra virgin olive oil10 g
- Saltto taste
- Black pepperto taste
In season: September – November
Method
- Preheat a conventional oven to 200 °C. Peel the potatoes and slice them very thinly, about 2 mm, so they cook in the same time as the chicken; wipe the button mushrooms with a damp cloth and slice them; peel and slice the garlic.
- Lay a large sheet of baking paper on a tray and arrange the potatoes in the centre, slightly overlapping; salt them.
- Place the chicken breast on top and scatter over the mushrooms, garlic and thyme; dress with the oil, salt and pepper.
- Seal the parcel tightly by folding the edges and bake for 30 minutes, until the parcel is puffed, the chicken is white inside and the potatoes are tender.
- Open the parcel carefully, minding the hot steam, and serve.
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