|Tangy Lemon Chicken with Zucchini Spaghetti|
Special Equipment: Mandolin, Lemon Zester, Steamer basket
4 skinless, boneless, chicken breasts, cubed
3 shallots, thinly sliced
2 tbsps. olive oil
1 whole lemon
1 tbsp. finely chopped parsley
1/4 cooking cream (optional)
Water if necessary
Fine sea salt
Coarse ground pepper
3-4 zucchini, washed
Using a zester, peel the lemon rind into a small bowl, then cut the lemon in half and squeeze the juice into another small bowl and set aside.
Add 1 tbsp. olive oil and two thirds of the sliced shallots to a medium saucepan and saute until golden. Add the chicken cubes and saute until slightly golden. Reduce the heat to medium, add 1/2 the lemon rind and all the juice, salt and a generous amount of pepper. Cover and simmer gently - stirring from time to time. (You may want to add a little water).
Meanwhile, in a very small skillet at 1/2 tbsp. olive oil and fry the remaining sliced shallots until crisp. Set aside.
Using a mandolin, cut the zucchini into thin "spaghetti" and place in a steamer basket over a medium/large saucepan filled with a little water on the bottom. Steam for approx. 2 minutes - no longer than that otherwise they will become mushy.
Remove from steamer basket, drain out the water and place the "spaghetti" back in the saucepan with 1/2 tbsp. olive oil and a little salt. Cover and set aside.
Add the cream and parsley to the chicken and adjust seasoning to taste.
To serve, place equal amounts of "spaghetti" on 4 plates, topped with a heaping spoonful of chicken and a sprinkle of lemon zest. Decorate plates with a few slices of crisp shallots. Serve immediately.