Chicken in Foil
Photo: jarrodlombardo (CC BY 2.0)
Chicken breasts browned in butter, topped with a thick mushroom sauce made from a butter-flour paste and chicken stock, then wrapped in foil parcels and baked.
Directions
- Rub the chicken breasts with the salt and pepper. Melt the butter in a saucepan. Add the chicken breasts and brown on all sides. Cut out four double thicknesses of aluminum foil large enough to enclose the chicken breasts completely, and place on breast on each piece of foil. Stir the flour into the butter remaining in the pan to form a smooth paste. Gradually add the chicken stock, stirring constantly. Bring to the boil, then simmer for 2 minutes. Stir in the cayenne and mushrooms. Simmer the sauce for 10 to 15 minutes, or until it is very thick and smooth. Spoon sauce over the four chicken breasts, then wrap up the foil to make parcels. Put the parcels on a baking sheet and put into the oven preheated to fairly hot (400 degrees). Bake for 40 minutes, or until the chicken is cooked through.
- Rub the chicken breasts with the salt and pepper.
- Melt the butter (2 oz) in a saucepan. Add the chicken breasts and brown on all sides.
- Cut out four double thicknesses of aluminum foil large enough to enclose the chicken breasts completely, and place one breast on each piece of foil.
- Stir the flour into the butter remaining in the pan to form a smooth paste. Gradually add the chicken stock, stirring constantly.
- Bring to a boil, then simmer for 2 minutes. Stir in the cayenne pepper and sliced mushrooms.
- Simmer the sauce for 10 to 15 minutes, or until it is very thick and smooth.
- Spoon the sauce over the four chicken breasts, then wrap up the foil to make parcels.
- Put the parcels on a baking sheet and put into the oven preheated to fairly hot (400 degrees).
- Bake for 40 minutes, or until the chicken is cooked through.
Goes well with
https://lizotte.cool/recipe/chicken-in-foil.html