Brown Paper Chicken & Lemon Cream Sauce

Brown Paper Chicken & Lemon Cream Sauce

  

I know you’re asking what the devil is paper chicken?

It’s great that’s what it is!

Yesterday I faced the same problem everyone has, what can I make for dinner using chicken that’s not the same ol same ol?

Then I remembered the fish that I baked in brown paper that was so outrageously good and decided that would be a good starting point.

So I cut myself a piece of brown paper and took out a boneless skinless chicken breast that I had in the freezer. (I buy these pieces of chicken in a large bag at Aldies for about five dollars and it lasts a long time. It’s a large bag.)

Once the chicken was defrosted I took a cap full of lemon juice and rubbed it into the chicken then I did the same thing with olive oil just using a little bit. Just enough to coat the chicken.

Next I salted the top of the chicken and added fresh ground pepper.

Then I spotted one of my favorite things on the door of the refrigerator, cappers. I said why not? Capers are good with chicken and cream so I added some cappers as well. If you don’t like capers (capers are nothing strange capers are the immature flower buds of the caper bush (Capparis spinosa), which grows in Mediterranean regions.) don’t use them it’s up to you this is your dinner and what I made was mine so I used something I liked just the way you should also do for yourself.

Then I tightly wrapped the chicken in the brown paper and put it in an oven at 350 degrees for twenty minutes I used my convection oven, so a regular oven I would guess at thirty minutes.

When the chicken was done I made a cream sauce.

I served corn and cranberry sauce with the chicken for side dishes and the meal turned out great. The chicken was full of flavor and was moist.

Easy to make and even better to eat!

Here is the recipe for the chicken and the sauce.

Brown Paper Chicken

1 boneless skinless chicken breast

1 cap full of lemon juice

½ teaspoon of olive oil

Sea salt and fresh ground pepper to taste.

Sprinkling of capers

Directions

After rubbing the oil and lemon juice into the chicken

Sprinkle the chicken with the salt and pepper.

Next add some capers and then

Tightly wrap in brown paper

Place in over at 350 degrees 20 minutes for convection and 3o minutes for a regular oven.

While the chicken is cooking make the lemon cream sauce

Lemon Cream Sauce

1 tbsp. dry white wine (optional)

1 tbsp. gated lemon peel

1  tbsp. lemon juice

Salt and pepper to taste

½  cup of heavy cream if you have it or low fat milk for fewer calories. Naturally I vote for the heavy cream!

Directions

Add all the ingredients to a skillet except for the cream, salt, and pepper.

Cook over a medium heat for one minute

Add the salt and pepper

Then gradually add the cream.

Stir constantly until hot not boiling.

Then prepare any side dish you would like to serve with the chicken I chose corn and cranberry sauce.

This is a totally enjoyable  meal and easy to make!