Sunday, June 19, 2011
Mock Chicken Marsala with Mushrooms
Since becoming a vegetarian, I've been adapting many of my favorite old chicken recipes to use mock chicken products, which these days are readily available in many supermarkets and health food stores.
Here is my version of a meatless "Chicken" Marsala.
For the photo above, I used Gardein Chick'n Scallopini, which I found 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 black pepper to taste
2 tablespoons extra virgin olive oil
2 tablespoons butter (or vegan margarine for a vegan version)
1 1/2 cup fresh white mushrooms, sliced (or more, if desired)
1/2 cup Marsala wine
1 tablespoon chopped fresh parsley
Mix the flour, salt, and pepper, and coat the "chicken" in the flour mixture.
Heat the olive oil in a large skillet and saute the "chicken" over medium heat for 3-4 minutes, until lightly browned on both sides. Remove the "chicken" from the skillet and set aside.
Add the butter or margarine to the skillet along with the mushrooms. Saute over medium heat for 4-5 minutes, until cooked.
Return the "chicken" to the skillet. Add the Marsala.
Simmer over medium heat, stirring occasionally, for about 5 minutes, until the sauce thickens.
Sprinkle with the parsley, and serve.
-- 2 servings