Oh my goodness. If you are struggling with what to make your meat eating frineds/family that are skeptical about your vegan ways, you need to make them this dish! Seriously! It turned out so good! It was flavorful and filling! I am already craving it again. What inspired me to create this dish was a recent trip I took to NYC. My husband took me to eat at Candle79 for our anniversary (which, I have to say was one of the best vegan meals I have had at a restaurant!), and I ordered the Seitan Piccata. it was so good! Living in Southern California, I obviously wont be able to get this meal whenever I get the urge. So, one of the first things I did when I got home was create my own version. Make this for your friends (or for a date night!), this is a meal that will totally impress them both visually and in flavor! The garlic and herbed mashed potatoes were heavenly. So creamy and the perfect compliment to the rest of the dish.
"Chick'n" and Mushroom Piccata with Creamy Garlic and Herbed Mashed Potatoes
Garlic and Herbed Mashed Potatoes:
1.5 pounds yukon gold or other small white potatoe, quartered
1 clove minced garlic
3 Tbsp. Earth Balance vegan butter
1/4 - 1/2 cup vegan milk (soy, almond, rice, etc.)
1/4 cup Italian flat leaf parsley, chopped
salt and pepper to taste
Bring a large pot of water to a boil. Salt the water, and add the potatoes. Boil for about 20 minutes, until the potatoes are very tender. Drain water. Add the rest of the ingredients to the potatoes. Add the milk slowly to achieve the right consistency , and then taste them and add additional salt and pepper to taste.
For the "Chick'n":
1 1/2 to 2 pckg. Gardein Chick'n Scallopinni (depending on how many you are serving)
2 Tbsp. olive oil
1 Tbsp. Earth Balance vegan butter
1/4 cup white whole wheat flour
salt, pepper, and garlic powder to season
Lay out your Gardein Vegan chicken on a cutting board and season each one with a pinch of salt, pepper, and garlic powder. Heat a large skillet over medium heat, and add the olive oil and butter Gently dredge each of the Chick'n into the whole wheat flour, and cook in the pan on each side until lightly crisped and browned. Remove from the pan.
For the Mushroom Picccata Sauce:
1 Tbsp. Olive Oil,
2 cloves minced garlic
1/4 cup chopped onion
8 ounces of sliced shitake mushrooms
2/3 cup vegetable broth
juice of 2 lemons
2 Tbsp of capers, rinsed well, and chopped up a little
pinch of salt and pepper
2 Tbsp. Earth Balance vegan butter
Fresh parsley for garnish
In a bowl, combine the vegetable broth, lemon juice, and capers and set aside. In the same pan that you cooked the Chick;n in, add 1 Tbsp olive oil, and add in your garlic, onion and mushrooms, and a small pinch of salt and pepper. Saute for about 5 minutes until the mushrooms are softened. Then add in your lemon/vegetable broth mixture. Deglaze the pan a little Cook over low for a few minutes to let the flavors combine, then add in 1 Tbsp. of earth balance to the sauce and slowly melt it in. Add your Chick;n pieces back into the pan to reheat. Taste the sauce and add any additional salt and pepper if needed. Be careful not to over salt though, capers will add a natural saltiness to the dish.
To Assemble the dish:
Place about 1/2 cup of the potatoes on a plate. Then add 1-2 chick;n pieces per person and add top with the Mushrom Piccata sauce and some fresh chopped parsley.