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Chicken papillote with cream, lime butter


Deliciously scented, this recipe for chicken papillote with cream and lime butter is also easy to make.

Ingredients for 4 persons :

Chicken papillote

  • 4 chicken cutlets
  • 1 courgette
  • 20 cl of liquid cream
  • Salt pepper

Lemon zest butter

  • 60 g semi-salted butter
  • 1 lime
  • 1 shallot

Chicken papillote with cream, lime butter

For the lemon zest butter:

- Peel and finely mince the shallot.

- Wash the lemon, prepare zest. In a salad bowl, work the softened butter, add the shallot and lemon zest.

- Place cling film on your work surface. Pour the butter mixture in the center. Close the cling film by working the butter in foil.

- Put in the freezer for 10 minutes.

For the chicken papillote:

- Preheat the oven to 200 ° C (th. 6/7).

- Wash the courgette. Using a peeler, cut thin slices (like tagliatelle).

- Strip the chicken cutlets and cut them into pieces.

- Take a large sheet of baking paper, arrange the pieces of chicken and the zucchini tagliatelle. Season with salt and pepper.

- Cut the pieces of butter with lemon zest, place them on the foil. Pour a drizzle of liquid cream then close the papillote.

- Reduce the oven temperature to 180 ° C (th.6), cook for 25 minutes.

- Enjoy!

Chef's BBA

- Variations to this papillote: you can replace the chicken escalope with turkey fillet or escalope, a white fish fillet or a salmon fillet.

Softened butter : soft butter that has been worked until the appearance of a consistency close to that of an ointment. Before working it, put the butter for one to two hour (s) at room temperature.

Recipe: A. Beauvais, Photo: C. Herlédan

Video: Creamy Lemon Chicken (October 2020).