In this recipe, mock chicken is sauteed with mushrooms and red bell pepper strips, and enhanced with a light but flavorful sherry broth.
For the photo above, I used Gardein Chick'n Scallopini, which is now available at more and more supermarkets around the U.S. This recipe also works well with Gardein Chick'n Filets, Morningstar Farms Grillers Chik'n Veggie Patties, or Lightlife Smart Cutlets.
Vegans should be careful to choose a mock chicken product that is certified vegan, as some brands contain egg or dairy products.
1/4 cup unbleached flour
Salt and freshly ground black pepper to taste
2 vegetarian "chicken" breast portions (unbreaded), thawed if frozen
2 tablespoons extra virgin olive oil
4-6 ounces fresh white mushrooms, sliced
1/2 of a small red bell pepper, seeded and cut into julienne slices
1 teaspoon paprika
3/4 teaspoon chopped fresh tarragon, or 1/4 teaspoon dried tarragon
1/3 cup dry sherry
1/2 cup vegetable broth
In a medium-size bowl, combine the flour, salt and pepper.
Toss the “chicken” portions in the seasoned flour.
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 skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the same skillet, along with the mushrooms, bell pepper slices, paprika, and tarragon. Saute over medium heat for 4-5 minutes, until the mushrooms are lightly golden.
Return the “chicken” to the skillet, and add the sherry and broth. Season with additional salt and pepper as desired. Simmer over medium to medium-high heat for about 5 minutes, until the sauce thickens slightly.
-- 2 servings