Tangy Lemon Chicken With Zucchini Spaghetti

• 4 skinless boneless chicken breasts cubed
• 3 shallots thinly sliced
• 2 tablespoons olive oil
• 1 whole lemon
• 1 tablespoon chopped parsley finely
• 1/4 cooking cream optional
• water if necessary
• fine sea salt
• ground pepper Coarse
• 4 zucchini washed

1. 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.
2. 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).
3. Meanwhile, in a very small skillet at 1/2 tbsp. olive oil and fry the remaining sliced shallots until crisp. Set aside.
4. 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.
5. 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.
6. Add the cream and parsley to the chicken and adjust seasoning to taste.
7. 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.

chicken breasts, shallots, olive oil, lemon, parsley finely, cream optional, water, salt, ground pepper, zucchini washed

Taken from www.yummly.com/recipe/Tangy-Lemon-Chicken-with-Zucchini-Spaghetti-1674626 (may not work)