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1
Preheat oven to 450 degrees.
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2
Spread a large piece of aluminum foil on a flat surface.
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3
Invert a 12- or 14-inch round cake pan on it and trace around the edge with a sharp knife to make a circle.
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4
Repeat until there are 4.
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5
Cut off and discard the stem of each mushroom and cut caps into thin slices.
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6
Cut carrots crosswise into 1 1/2-inch lengths.
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7
Cut each piece lengthwise into a julienne shape.
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8
Trim and wash zucchini, and cut in the same fashion.
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9
Melt 2 tablespoons butter in a saucepan.
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10
Place aluminum rounds on a flat surface and brush them with melted butter.
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11
Place one chicken breast on each round slightly below the center, leaving a margin large enough to fold over.
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12
Brush the top of each breast with about 2 teaspoons of mustard and place equal quantities of mushrooms, carrots, zucchini, shallots, thyme around each.
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13
Sprinkle each serving with a tablespoon of white wine and parsley, and dot with remaining butter.
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14
Salt and pepper to taste.
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15
Fold foil to completely enclose the contents while leaving some room for expansion.
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16
Crimp the seal as tightly as possible.
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17
Arrange packages on a baking sheet and bake about 20 minutes.
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18
Serve immediately.
