Instructions: 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.

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