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1
Preheat the oven to 400 degrees F. Lightly oil a large baking sheet and set aside.
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2
Using a vegetable peeler, cut the zucchini and carrot into thin, wide ribbons.
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3
Place the ribbons in a bowl and toss with 1 tablespoon of the butter slivers, the shallots, 3/4 teaspoon of the herbes de Provence, the garlic, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
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4
Set aside.
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5
Lightly season each chicken breast on both sides with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
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6
Set aside.
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7
Fold each parchment sheet in half lengthwise and using scissors, cut each folded sheet into a large heart shape, as if making a valentine.
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8
Open the sheets flat and arrange 1/4 of the vegetable mixture in the center of the bottom portion of each sheet and top with a chicken breast.
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9
Sprinkle each portion with 1/4 teaspoon of the remaining herbes de Provence, 1 teaspoon of the wine, and dot with 1/2 tablespoon of the remaining butter slivers.
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10
Fold the top section of parchment over the chicken and roll the edges together to seal the breasts tightly in the bags.
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11
Place the bags on the prepared baking sheet.
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12
If desired, using a pastry brush, paint the tops with the egg white.
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13
Bake until the chicken is cooked through and the vegetables are tender, about 18 minutes.
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14
Place the packets on 4 large plates.
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15
Using scissors, cut along the top of each bag and roll it back with a fork to expose the chicken and vegetables.
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16
Spoon lemon butter sauce over the chicken, garnish each plate with 1 parsley sprig, and serve immediately.
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17
In a small non-reactive saucepan, combine the shallots, lemons, and wine and bring to a gentle boil over medium heat.
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18
Reduce the heat to medium-low and simmer until reduced by half, about 20 minutes, stirring occasionally and mashing the lemons with the back of a wooden spoon to break them up.
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19
Add the cream and cook until reduced by half, about 3 minutes.
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20
Whisk in the butter 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated and removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking; it should be thick enough to coat the back of a spoon.
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21
Whisk in the salt and pepper.
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22
Strain the sauce through a fine-mesh strainer into a saucepan or bowl, pressing against the solids with the back of a spoon to extract as much liquid as possible.
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23
Fold in the parsley and cover to keep warm until ready to serve, stirring occasionally.
