LCBO Food & Drink Holiday 2019

THE NEW SPICE ROUTE

CINNAMON CHICKEN PICCATA

Lightly breaded chicken cutlets in a simple lemon and butter sauce get a fragrant, warmly spiced twist with the addition of cinnamon. The butter browns as you cook the chicken and the nutty flavour complements the spice and the lemon wonder- fully. Add a few traditional briny capers if you like. Serve with mashed potatoes or buttered orzo and tender-crisp green beans or rapini on the side. 4 chicken breast cutlets, about 1 lb (455 g) ⁄ tsp (2 mL) ground cinnamon, divided 3 tbsp (45 mL) all-purpose flour Salt and freshly ground pepper 2 tbsp (30 mL) olive oil, divided 2 tbsp (30 mL) butter, divided ⁄ cup (125 mL) chicken stock 2 tbsp (30 mL) fresh lemon juice Chopped fresh parsley Lemon slices 1 Preheat oven to 300 F (150 C). 2 If necessary, pound chicken to ⁄ -inch (5-mm) thickness between sheets of plastic wrap.

remaining oil and butter to pan and cook remaining cutlets. Add to dish in oven. 5 Stir reserved cinnamon into skil- let. Add chicken stock and lemon juice to skillet and bring to a boil, scraping up brown bits. Reduce heat and boil gently, stirring, for about 5 minutes or until slightly reduced and thickened. Season to taste with salt and pepper. 6 Spoon sauce over chicken cut- lets and garnish with parsley and lemon slices.

3 Set ⁄ tsp (0.5 mL) of the cinnamon aside for sauce. Com- bine remaining cinnamon, flour, ⁄ tsp (2 mL) salt and ⁄ tsp (1 mL) pepper in a shallow dish. Dredge chicken in flour mixture, pressing to coat and place on a plate (dis- card any excess flour mixture). 4 Heat 1 tbsp (15 mL) each of oil and butter in a large skillet over medium-high heat until sizzling. Add chicken cutlets in batches to avoid crowding the pan, and cook for about 5 minutes, turning once, until well browned and no longer pink inside. Transfer to a baking dish and keep hot in oven. Add

Serves 4

160

HOLIDAY 2019 FOOD & DRINK