- 3 Gardein Chick’n Scallopini breasts
- Sea Salt to taste
- Black Pepper to taste
- 1 cup to 2 of all purpose unbleached flour
- 6 tablespoons of Earth Balance (or any non-hydrogenated vegan butter)
- 5 tablespoons extra virgin olive oil
- cup freshly squeezed lemon juice (about 2 lemons)
- 1/2 cup vegetable stock
- 1/2 cup dry white wine
- 1/4 cup capers, rinsed and drained
- 1/2 teaspoon minced garlic (or more if you desire)
- 1/2 teaspoon shallot
- cup chopped fresh parsley
- Take the Gardein breasts out of the packet and season on both sides with some salt and pepper. I just sprinkle a little of each on both sides and kind of pat the Gardein to make sure it sticks.
- Next, you want to coat the Gardein with flour, but Instead of dredging the Gardein, I grab some of the flour with my hands and coat on the breasts, and then shake off excess. Then, turn then over and do the same on the other side. That way, I am not wasting a bunch of flour. I really don’t go crazy with the flour… I just use enough to coat each side of the Gardein.
- In a large saute pan, over medium high heat, melt 3 tablespoons of the earth balance with 3 tablespoons of the oil. When the butter is melted and it starts to sizzle, then add 3 breasts and cook for 3 minutes, until browned on the bottom. Then, flip over and cook for another 3 minutes to brown on the other side. Remove the breasts to a plate.
- Reduce the heat 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 bottom of the pan for extra flavor.
- Return the breasts to the pan and simmer for 3 to 5 minutes. They should be heated through and the sauce should start to thicken. Plate the breasts, and add the remaining 3 tablespoons of earth balance and 2 tablespoons of oil to the sauce and whisk until smooth. Pour the sauce over the breasts, and the roasted potatoes and spinach (or whatever else you are serving with this)… garnish with parsley… and serve immediately.