Light Chicken with Fennel, Carrots, and Orange en Papillote

Name: Light Chicken with Fennel, Carrots, and Orange en Papillote
Cuisine: Europe, French
Ingredients: 2 tablespoons, extra-virgin olive oil; 1 , medium shallot, sliced thin; 1 teaspoon, minced fresh tarragon leaves; , Salt and ground black pepper; 2 , medium oranges, peeled, quartered, and cut crosswise into 1/4-inch wedges; 2 , carrots, peeled and cut into matchsticks (see illustrations below); 1 medium bulb, fennel, trimmed, halved, cored, and sliced into 1/4-inch-thick strips (see illustrations below); 4 , boneless, skinless chicken breasts (6 ounces each), trimmed of excess fat; 2 , scallions, thinly sliced

Main Courses
Europe
French
Fruits & Vegetables
Poultry
Chicken
Vegetables
Light

Steaming has a reputation for delivering bland food, but our dish lays that notion to rest.

SERVES 4

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