Chicken and Summer Vegetables en Papillote
Ingredients
- 1 cup corn kernels
- 1 cup halved cherry tomatoes
- 5 oz. green beans, trimmed and halved crosswise
- 2 Tbs. finely chopped shallot
- 1 Tbs. olive oil
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 1/2 tsp. chopped fresh tarragon
- Kosher salt and freshly ground pepper, to taste
- 2 boneless, skinless chicken breast halves, each 4 to 6 oz., pounded 1/2 inch thick
- 1 Tbs. unsalted butter, cut into cubes (optional)
Instructions
Chicken and Summer Vegetables en Papillote serves 2 original recipe by Williams-Sonoma.
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