Chicken En Papillote With Spicy Carrot Jus

Recipe Ingredients

4		Rectangles parchment paper - (12" by 16")
2 tablespoons	30ml	Olive oil
4		Boned skinned chicken breast halves - (6 oz ea)
2 teaspoons	10ml	Emeril's Essence - see * Note
1 3/4 teaspoons	8.8ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper
2 cups	474ml	Finely-sliced leeks
2 cups	220g / 7.8oz	Finely-sliced carrots
2 cups	220g / 7.8oz	Finely-sliced celery
1/4 cup	59ml	White wine
2 cups	474ml	Fresh carrot juice
1/8 teaspoon	0.6ml	Cayenne
1/8 teaspoon	0.6ml	Ground allspice
1/4 teaspoon	1.3ml	Ground ginger
4 tablespoons	60ml	Cold unsalted butter - cut tspn pieces
1/4 cup	23g / 0.8oz	Minced fresh parsley
		Steamed long-grain white rice - for serving

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the oven to 400 degrees.

Fold parchment sheet in half to form an 8-inch by 12-inch rectangle. With scissors, cut each folded sheet into a heart shape. Brush the inside of each sheet with 1 1/2 teaspoons of olive oil.

Season each chicken breast with 1/2 teaspoon of Essence, 1/4 teaspoon salt, and 1/8 teaspoon of white pepper. Place one chicken breast in the center of each sheet, and top with 1/2 cup each of leeks, carrots, and celery. Lightly season the vegetables with 1/2 teaspoon of the salt. Pour 1 tablespoon of wine over each chicken breast.

Fold the parchment paper over the chicken and vegetables, and seal by making small folds in the paper, turning the pouch slightly after each fold. Continue on all sides until the pouch is well sealed. Place the pouches on a baking sheet and bake until expanded like a balloon, about 25 to 30 minutes.

To make the Carrot Jus, in a small saucepan combine the carrot juice, cayenne, allspice, ginger and remaining 1/4 teaspoon of salt. Place the pan over medium heat, and bring to a gentle boil. With a whisk, swirl the butter into the juice several pieces at a time. If the jus separates, return it to a boil while whisking for a few seconds.

Remove the papillote packages from the oven and place on serving plates. To serve, cut an "x" into each package and peel back the paper. Pour the Carrot Jus over the chicken, garnish with the parsley, and serve with steamed rice.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E33) - from the TV FOOD - NETWORK

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