Sunday, December 19, 2010
Mock Chicken Piccata with Mushrooms
With the increasing availability of mock chicken products in supermarkets and health food stores, you can adapt regular chicken recipes to use the meat-free alternatives.
Here is my version of a meatless "Chicken" Piccata.
For the photo above, I used Gardein Chick'n Scallopini, which I found in the frozen food section at my local Whole Foods Market.
This recipe also works well with Gardein Chick'n Filets, Morningstar Farms Grillers Chik'n Veggie Patties, or Lightlife Smart Cutlets, which may be more easily found at major supermarket chains.
Vegans need only substitute vegan margarine for the butter and ensure that the mock chicken does not contain eggs or other non-vegan ingredients.
2 vegetarian "chicken" breast portions (unbreaded), thawed if frozen
1/4 cup unbleached flour
Salt and freshly ground pepper to taste
2 tablespoons extra virgin olive oil, divided
1 small shallot, minced
4-6 ounces fresh white mushrooms, sliced
1 tablespoon brine-packed capers, drained
3/4 cup dry white wine
2 tablespoons freshly squeezed lemon juice
1 tablespoon butter (or vegan margarine for a vegan version)
2 tablespoons chopped fresh parsley, divided
Mix flour, salt, and pepper. Toss the "chicken" breasts in the flour mixture to coat them thoroughly.
In a medium skillet, heat 1 tablespoon of the olive oil over medium heat. Add the "chicken" and cook until lightly browned on all sides. Remove the "chicken" from the pan and set aside.
Add the remaining 1 tablespoon of olive oil to the same skillet and saute the shallots and mushrooms until soft.
Add the capers and saute for 1 minute.
Add the white wine and lemon juice and reduce by half.
Return the "chicken" to the skillet and simmer for 2 to 3 minutes.
Stir in the butter and 1 tablespoon of the parsley, and simmer for 2 minutes.
Sprinkle with the remaining 1 tablespoon of parsley, and serve.
-- 2 servings