Chicken & Cucumber en Papillote with Toasted Almonds

Name: Chicken & Cucumber en Papillote with Toasted Almonds
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Ingredients: 4 chicken breasts, about; 165 g/5¾ oz each, skin on 20 g/¾ oz unsalted butter; 2 tbsp sunflower oil; 1 cucumber, peeled, halved lengthways and deseeded; 2 tbsp olive oil; 1 tsp smoked sweet (mild) paprika; 185 ml/6 fl oz/¾ cup whipping cream; 1 tbsp chopped flat-leaf parsley leaves; 2 tbsp flaked almonds, toasted; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Medium
Ready in
50 min

Appears in

French Countryside Cooking

By Daniel Galmiche

Published 2021

About

Ingredients

4 chicken breasts, about
165 g/5¾ oz each, skin on 20

Main course
Gluten-free

Method

Season the skin of the chicken with salt and pepper. Heat a large frying pan (skillet) over a medium-high heat. Add the butter and sunflower oil and when the butter is foaming, add the chicken, skin-side down, and cook for about 5 minutes until the skin is golden and crisp. Remove from the pan and leave to one side.
To prepare the cucumber, cut each piece in half