Chicken Chardonnay

June 13, 2017

I've been searching high and low for a suitable chicken breast substitute. Of course, I could try whipping one up from scratch (and, I will) but, I don't always have enough time. 

 

Last week, I discovered Gardein Chick'n Scallopini in the freezer aisle and decided to test it out! I recently went through a demo of chicken chardonnay in culinary school, and, I decided to recreate it to suit my vegan lifestyle. It turned out to be just as delicious; I was pleasantly surprised and my girlfriend and I both cleaned our plates. (This was a miracle for her because she is a picky eater).

 

Get ready for a new vegan dinner to keep in your pocket whenever you want to get a little fancy! It's been bae approved.

 

4 Servings

 

4 Gardein Chick'n Scallopini Breasts | 1 Shallot, Dice | 2 Cup Mushrooms, Sliced | 1/2 Cup Chardonnay | 1 Cup Vegetable Broth | 1 Cup Unsweetened Almond or Soy Milk | 1 TBSP Vegan Butter | Flour, as needed | Fresh Parsley, Minced | Salt & Pepper, To Taste

 

Mashed Potatoes:

 

4-5 Russet Potatoes, Peeled | 3/4 Cup Unsweetened Almond or Soy Milk | 1/4 Cup Vegan Butter | Salt & Pepper, To Taste

 

Cut your washed and peeled potatoes in half and place in a pot. Fill with cold or room temperature water until all potatoes are covered and add a few dashes of salt. Bring to a boil and allow to cook until tender. 

 

While your potatoes cook preheat your oven to 350 degrees. In a hot skillet (med-high heat), add your butter and allow to melt completely. Brown your chick'n on both sides and place it into the oven on a baking sheet. 

 

In the same skillet add in your shallots and mushrooms. Be sure that all of the shallots and mushrooms are well coated in the butter. Once the mushrooms become tender pour in your chardonnay. Allow to cook until it reduces by half. Pour in vegetable broth, reduce. Lastly pour in the milk and reduce until a creamy consistency forms. If too runny, mix a bit of flour with a little milk and mix in until it thickens to your liking. Stir in minced parsley. Set aside.

 

Check your breasts with a fork, if tender remove and set aside.

 

Drain potatoes and mash with a fork or top of whisk. Mix in butter and milk. Season. Scoop out portions onto each plate.

 

Remove chicken from the oven. They come lightly seasoned but I like to sprinkle each side with a bit of salt and pepper. Place each breast on the top of the mashed potatoes. Top with sauce. Garnish with parsley.

 

 

 

 

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