Tarragon Chicken in Parchment

Serves 4

  • 4 skinless, boneless chicken breasts, pounded to even thickness
  • Salt and pepper
  • 1 pound green beans, trimmed
  • 1 pint cherry tomatoes, halved
  • 1 small onion, thinly sliced
  • 1/4 cup white wine
  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh tarragon

Preheat oven to 400º. Cut 4 12×14 pieces of parchment into a heart shape. Sprinkle each chicken breast with salt and pepper and place on one side of the paper. In a small bowl, toss together remaining ingredients. Divide among the four packets. Fold one side of heart over the other, fold down to enclose chicken. Crimp the sides. Repeat with remaining packets. Place on baking sheet and bake 20–25 minutes, or until parchment is puffed and browned. Serve immediately, opening packets carefully.