1 Preheat the oven to 180 °C (th 6). In an oiled frying pan, brown the chicken breasts for 2 minutes on each side. Cut 4 squares in cooking paper, place 1 chicken breast on each. Season with salt and pepper.
2 Peel and chop the parsley. In a bowl, mix the mustard with the cream and parsley. Add salt and pepper. Brush the chicken breasts, place on each, a sprig of thyme and pink berries. Sprinkle with a trickle of oil.
3 Close the papillotes and place them in an oven dish. Bake and cook for about 20 minutes. Serve immediately