Saturday, November 12, 2011
Mock Chicken with Mushrooms and Grapes
This recipe was inspired by a chicken dish I enjoyed at a fine restaurant many years ago when I was an omnivore. I created my own version and veganized it by using mock chicken breasts and no butter. As it turns out, there's nothing missing here.
I like to serve this with a green vegetable and some steamed brown rice.
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.
2 vegetarian "chicken" breast portions (unbreaded), thawed if frozen
1/4 cup unbleached flour
Salt and freshly ground black pepper to taste
3 tablespoons extra virgin olive oil, divided
1 tablespoon minced shallot
3/4 cup sliced white mushrooms
1 cup dry white wine
1/2 cup mock chicken broth (such as Imagine No-Chicken broth) or vegetable broth
3/4 teaspoon chopped fresh tarragon, or 1/4 teaspoon dried tarragon
1/3 cup seedless red grapes, halved
Mix the flour, salt, and pepper, and coat the "chicken" in the flour mixture.
Heat 1 tablespoon of 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 remaining 2 tablespoons of olive oil to the same skillet, along with the shallots, mushrooms, and salt and pepper to taste. Saute over medium to medium-high heat for 2-3 minutes, until the shallots are soft and the mushrooms are lightly golden. Remove the shallot-mushroom mixture from the skillet and set aside.
Add the wine, broth, and tarragon to the same skillet, increase heat to high, and reduce the liquid by half.
Return the "chicken" and the shallot mushroom to the skillet. Add the grapes, along with additional salt and pepper as needed.
Saute over medium heat for 2-3 minutes, until the sauce is slightly thickened.
Spoon the mushrooms, grapes, and sauce over the "chicken", and serve.
-- 2 servings