I was dying to make this piccata after I saw it in the vegetarian starter kit magazine from the MFA. I have been wanting to make it for so long, and the day had come. Off to whole foods it was!
What you'll need:
- Two packets of Gardein chicken strips
- 2 cups of All-purpose flour (I used tapioca flour)
- Non-dairy butter
- Olive Oil
- 1/3 cup Lemon Juice
- 1/2 cup Vegetable stock
- 1/4 cup White wine (optional)
- 1/5 (or 1/4) cup Capers
- Minced Garlic
- 1 tablespoon chopped Shallot
- Parsley, sugar, black pepper and salt (to taste)
Put the chicken strips in the flour, shaking the access off. Over medium to high heat, melt two TABLESPOONS of the non-dairy butter, with two TABLEspoons of the olive oil. When the mixture of oil and butter start to sizzle and bubble, add the chicken strips. Cook them until they're a golden brown for about 2-5 minutes.
Remove those onto a plate (or cutting board)
Melt 1 or 2 more tablespoons of the 'butter' along with the oil and put the strips back in, cooking them until a deeper brown.
After this action is done, REMOVE THE STRIPS.
Reduce the heat under the pan to a medium and add the lemon juice, vegetable stock, wine, capers, garlic and shallot. Crank the heat up to a high and bring to a boil. Check the seasoning and add salt and pepper if needed. If the sauce is bitter, sweeten it up with sugar.
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| My whole dinner! |
Now, return the breasts to the pan and simmer for 2-5 minutes until they are heated ad the sauce has thickened. Remove the breasts to your serving platter, and add two tablespoons of 'butter' to the sauce and whisk. Pour the sauce over the breasts and garnish with the parsley. Serve it while its hot!
If you have any questions or concerns, please email me at: thevganteen@gmail.com
Sorry this recipe took so long to put up, guys. <3
-Ilana xo
