Olde Square Inn

Book Club: Dinner, Drinks, Dessert – Chicken en Papillote

Checken en Papillote is chicken breast on tomatoes and green beans in parchment paper

So back in the day when I taught Middle School, my teacher friend Jackie started a book club and I got to join. I was pretty excited about being able to meet up with my colleagues once a month in a place other than staff meetings. After dedicated weeks of kids, lunch duty, conferences, and parents, it was THE thing we all looked forward to: to talk, eat, drink, decompress, and of course, discuss the book.

We’d get together either at someone’s home, or more likely, at the local Panera. Most of the time no teacher had the energy to play hostess. The first half of our gathering was spent on unloading the weeks’ frustrations while enjoying our soup and sandwiches. It was so good to talk with someone who could understand your pain while still cheering you on. Eventually we got to the book, picked our next read, then wrapped up to see one another in the hallways the next day.

Since our first meeting some 15 years ago, we’re still at it. We still talk, eat, drink, decompress, and of course, discuss the book. Those of us who are retired lend an ear to our classroom leaders, but we make no secret that we’re happy to be on the other side of the desk.

This month was my turn to play hostess, and it worked out that I could have everyone over for dinner. I served up Chicken en Papillote which translates to “chicken cooked and served in a paper wrapper.” It was easy because I could pre-prep then throw it in the oven to cook while we chatted over charcuterie and drinks – AND so little cleanup. That’s great even when you’re retired with all kinds of time on your hands haha!

Chicken En Papillote

INGREDIENTS

  • 2 pieces of parchment paper, approx 12 x 16″
  • 2 3-4 oz. portions of boneless, skinless chicken breasts
  • Salt & pepper
  • 4-6 oz. of fresh hericot vert (You can use regular long, thin green beans as well)
  • 10-12 grape or cherry tomatoes, halved
  • 1-2 T olive oil
  • 1 1/2 t. fresh tarragon or rosemary (or 3/4 t. dried)
  • 1 clove garlic thinly slices or pressed, or 1 T chopped, dried garlic
  • 2 med shallots thinly sliced or 1 med onion thinly sliced
  • Splash of white wine or 2 t. chicken broth or water
  • 2 T butter
  • 1 T fresh shopped parsley, or 1/12 t. dried parsley

PROCEDURE

  • Preheat oven to 400F
  • If the chicken pieces are very thick, lightly pound to flatten. Season both sides with salt and pepper
  • In a large bowl combine hericot vert (beans), tomatoes, olive oil, tarragon or rosemary, and shallots or onions. Season with salt and pepper. Toss to coat.
  • Put half the bean mixture slightly off-center of each piece of parchment paper, then add a splash of wine, water or broth on top of the mixture.
  • Top each with a portion of chicken and 1 T butter.
  • Sprinkle parsley on each.
  • Fold paper in half over over the ingredients.
  • Starting at one end, begin to fold over edges, creating a sealed envelope.
  • Place on baking sheet and cook for 25-30 minutes.
  • Serve packet on plate with each diner opening the parcels and sliding the contents out on his plate.

That’s the whole thing! Serve this with a side salad and some good, crusty bread with butter.

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