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 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