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 wonderfully. 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) 1⁄2 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 1⁄2 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.

3 Set 1⁄8 tsp (0.5 mL) of the cinnamon aside for sauce. Combine remaining cinnamon, flour, 1⁄2 tsp (2 mL) salt and 1⁄4 tsp (1 mL) pepper in a shallow dish. Dredge chicken in flour mixture, pressing to coat and place on a plate (discard 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 remaining oil and butter to pan and cook remaining cutlets. Add to dish in oven.

5 Stir reserved cinnamon into skillet. 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 cutlets and garnish with parsley and lemon slices.

Serves 4