This is a quiet oven dish where flavors stay close to each other. Chicken steams in its own juices, asparagus keeps its bite, and the mustard-mushroom sauce settles everything into something warm and balanced.
Difficulty
Easy–Moderate
Prep Time
25 minutes
Cook Time
30 minutes
Total Time
55 minutes
Servings
4 servings
Ingredients
Instructions
- Preheat the oven to 190°C / 375°F.
- Prepare four large pieces of baking paper.
- Place the chicken pieces in the center of each paper.
- Season the chicken with ¾ tsp of the salt and ½ tsp of the pepper.
- Add the asparagus on top.
- Drizzle with 1 tsp of the olive oil.
- Fold the paper into sealed parcels.
- Place the parcels on a baking tray.
- Bake for 25–30 minutes.
- Heat the remaining 1 tsp olive oil and all the butter in a pan.
- Add the shallot.
- Cook gently until soft.
- Add the mushrooms.
- Cook until their moisture evaporates.
- Stir in both mustards.
- Pour in the cream.
- Simmer gently until smooth.
- Season the sauce with the remaining ¾ tsp salt and ½ tsp pepper, to taste.
- Open the parcels carefully.
- Spoon the mushroom mustard sauce over the chicken and asparagus.
- Serve immediately.
Typical Mistakes to Avoid
- Overfilling parcels: steam needs space.
- Too much mustard: it should round, not dominate.
- Opening parcels too early: flavor escapes with the steam.
Also worth trying: Ginger Lime Chicken Curry, Nut-Crusted Chicken with Balsamic Sauce and Beet Salad, Chicken Saltimbocca with Caper Butter and Grilled Carrots
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