3 tablespoons butter
4 pieces parchment paper or foil (12 x 15 inches)
1/4 cup white wine
3 tablespoons Dijon-style mustard
2 tablespoons lemon juice
1 tablespoon chopped fresh marjoram — or 1 teaspoon dried flakes
1/4 teaspoon ground black pepper
4 skinless boneless chicken breast halves
1 pound fresh asparagus spears
1/3 pound carrots — peeled and cut into julienne strips

Preheat oven to 400 degrees F. Melt 1 Tablespoon butter. Brush one side of
parchment with butter; set aside. Combine white wine, mustard, lemon juice,
marjoram, and pepper; set aside. Melt remaining butter in a skillet over
MEDIUM heat. Brown both sides of chicken, 2 to 4 minutes. Remove to cutting
board and cut each piece into 5 to 6 lengthwise slices. Stir wine/mustard
mixture into pan juices. Spoon 1/2 of sauce onto center of parchment pieces.
Arrange chicken, asparagus and carrots on top and spoon remaining sauce over
vegetables. Close packages using drugstore-type fold* or knife-folds,
tucking ends under. Place on baking sheet and bake 12 minutes.