2 c. julienne-cut carrots
2 c. julienne-cut celery
2 tbsp. butter
1 c. julienne-cut green onions
1 c. (4 oz.) thinly sliced mushrooms
1/2 tsp. tarragon
1 tsp. salt, divided
1/4 tsp. pepper, divided
2 whole chicken breasts (about 12 oz. each), split, boned & skinned

In large heavy skillet over medium heat, saute carrots and celery in butter 1 minute. Add green onions, mushrooms, tarragon, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring constantly, 1 minute longer; set aside to cool. Cut cooking parchment or foil into four 10 inch squares. Grease one side to within 2 inches of edges. Place a chicken breast half diagonally near middle of each sheet. Sprinkle lightly with remaining salt and pepper. Top with 1/4 of the sauteed vegetables. Fold top half of parchment over food to form a triangle. Fold edges together twice to seal securely.

Place on a baking sheet; refrigerate up to 2 days. To complete: Bake in preheated 350 degree oven for 15 minutes. To test for doneness, slit 1 package, being careful not to spill juices. Press chicken lightly with finger. Chicken is done when firm to the touch.

To serve: Slice each papillote onto a dinner plate; slit top paper; tear back partially to reveal chicken and vegetables. Makes 4 servings.