LCBO Food & Drink Early Summer 2023

IT’S A DATE

DILL PICKLE CHICKEN PICCATA CA-NOODLING WITH ZUCCHINI This recipe is every bit as impres sive and classic as a roast chicken, but speedier. If you prep the ingredients in advance, this kind of flash-in-the-pan recipe allows you to spend more time with your com panion. For a twist, we’ve brought in even more briny flavours by incorporating pickles and then brightened things up with a sprin kle of fresh dill. Skip the traditional sides like pasta or rice, which can make one feel bloated (a definite no for a romantic dinner), and opt for zucchini ribbon “pasta.” 3/4 lb (340 g) zucchini, about 2 medium zucchini or 1 pkg (340 g) prepared spiralized zucchini 1/4 cup (60 mL) all-purpose flour 2 chicken breasts or 4 chicken cutlets 1/4 tsp (1 mL) sea salt Generous grinds of fresh black pepper 1/4 cup (60 mL) butter, cut into 1 tbsp (15 mL) pieces 1 large or 2 small shallots, thinly sliced, divided 2 tbsp (30 mL) olive oil, divided 1 dill pickle plus 1 tsp (5 mL) pickle brine 2 tsp (10 mL) drained capers 1/2 cup (125 mL) chicken broth 4 lemon wheels, seeds removed, plus 2 tbsp (30 mL) lemon juice Salt and pepper to taste 2 tbsp (30 mL) coarsely chopped fresh dill 1. If using whole zucchini, use a Y-shaped vegetable peeler to pull long, thin strips of zucchini until all zucchini is in strips. 2. Add flour to a pie plate. Slice each chicken breast in half cross wise. Place between two pieces of plastic wrap on a cutting board. Using a meat mallet or rolling pin, pound until thin and even. Season chicken with salt and pepper. Turn chicken cutlets in flour and remove to a plate.

3. Melt 1 tbsp (15 mL) butter in a large frying pan over medium-­ high heat. When bubbling, add half of shallot. Cook, stirring occa sionally until softened slightly, 1 minute. Add zucchini. Cook, stir ring occasionally until softened, 4 to 5 minutes. Remove pan from heat. Divide zucchini between two plates, including scraping any bits from bottom of pan. Keep warm by covering plates with foil. 4. Reduce heat to medium. Add 1 tbsp (15 mL) each butter and oil. Add chicken, making sure not to crowd the pan. You may need to cook chicken in two batches, add ing remaining oil to pan if needed. With the exception of flipping halfway through, cook chicken undisturbed until golden on each side, 4 to 5 minutes per side.

Add more butter, if needed. Remove from heat. Add chicken to a separate plate. Do not add to plates with zucchini as chicken may not be fully cooked through. Cover with foil. 5. Return pan to medium heat. Add another 1 tbsp (15 mL) butter, remaining shallot, pickles and capers. Cook, stirring and scraping up any brown bits from pan bottom, until softened, 1 minute. Pour in broth and brine. Cook, scraping up and stirring in any brown bits until sauce reduces by half, 2 to 3 minutes. Add chicken and any juices back into the pan along with lemon wheels. Continue cooking, turning occasionally until chicken is nicely coated and cooked through, about

3 to 6 more minutes depending on chicken thickness.

6. Remove pan from heat. Working quickly, set chicken over zucchini noodles. Discard lemon wheels if you prefer. Stir lemon juice and any remaining butter into sauce in pan. Taste and season with salt and pep per if you like. Pour over chicken. Serve sprinkled with dill.

Serves 2

WHAT TO SERVE Stoneleigh Latitude Sauvignon Blanc

VINTAGES ESSENTIALS 324228, $22.95 This wine’s citrus, guava, herb and mineral tones mingle perfectly with the dish’s dill flavours. Ele vated acidity cleanses the palate, creating a perfect pairing.

106 FOOD & DRINK EARLY SUMMER 2023