Oh, this was some good “chicken” piccata. I should have made mashed potatoes to go with it (it would go so well with the sauce). Oh well, next time! I could not cut my Gardein scallopini in half on the bias. After they thawed, they were very fragile! I just mashed them really thin, and that worked for me. Maybe I wasn’t supposed to thaw them? In any case, this is an awesome recipe, and will go into our regular rotation.
Gardein “Chicken” Piccata
(The Conscious Cook, Tal Ronnen)
prep time: 45 min.
12 (2-ounce) Gardein frozen scaloppini, pressed thin and cut in half on the bias
sea salt and freshly ground black pepper
2 cups all-purpose flour
8 tbsp Earth Balance
5 tbsp extra-virgin olive oil
1/3 cup freshly squeezed lemon juice
1/2 cup vegan chicken or vegetable stock
1/2 cup dry white wine
1/2 cup capers, rinsed and drained (I added extra)
1/2 tsp chopped shallot
pinch of sugar, if needed
1/2 cup chopped fresh parsley (I omitted)
1. Season the scallopini with salt and pepper. Dredge in the flour and shake off the excess.
2. In a large saute pan over medium-high heat, melt 3 tbsp of the Earth Balance with 3 tbsp of the oil. When they start to sizzle, add half of the scallopini and cook for 3 minutes, until browned on the bottom; flip and cook for another 3 minutes to brown the other side. Melt 2 more tbsp of the Earth Balance with 2 tbsp of the oil, heat until they sizzle, and cook the remaining scallopini in the same fashion. Remove to the plate.
3. Reduce the heat under the pan to medium-low and add the lemon juice, stock, wine, capers, garlic, and shallot. Bring to a boil, scraping up the browned bits from the pan for extra flavor. Check the seasoning and add more salt and pepper if needed. If the sauce is bitter, add the sugar.
4. Return the scallopini to the pan and simmer for 3-5 minutes, until they are heated through and the sauce is thickened. Remove the scallopini to a serving platter and add the remining 3 tbsp Earth Balance to the sauce. Whisk vigorously. Pour the sauce over the scallopini and garnish with the parsley. Serve immediately.