1 tablespoon olive oil
25 g/1 oz of butter
4 x 140 g/5 oz of boneless skinless chicken breasts
175 g/6 oz of baby carrots - whole or halved lengthways
2 baby turnips - peeled and thinly sliced or halved
4 shallots - peeled and quartered
300 ml/ ½ pint of white wine
450 g/1 lb of broad beans podded or 120 g/4 oz of oyster mushrooms
4 sprigs fresh tarragon
200 ml/7 oz tub crème fraiche
new potatoes, to serve

METHOD

Preheat oven to 190°C/Gas 5/fân oven 170°C from cold. Heat the oil and half the butter in a frying pan. Fry the chicken for 3-4 minutes over a high heat to brown all over and set aside. Fry the carrots, turnips and shallots for 3-4 minutes; set aside. Deglaze the pan with the wine until reduced to about five tablespoons. Remove from the heat; stir in the remaining butter. Cut four 35cm/14in circles from baking parchment or greaseproof paper. Divide the vegetables and broad beans between the circles and top with a chicken breast. Scatter over the tarragon, wine and season. Fold the paper over to enclose and twist the edges to seal. Put on a baking sheet and bake for 20-25 minutes. To serve, fold back each parcel and spoon in a dollop of crème fraiche. Serve with new potatoes

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