Chick'n Piccata

If you’re interested in Plant Based food and you want some social media support, click here to find out more about joining my Veganuary with the Vegan Potter group on Facebook. This recipe was inspired by one of our group members who while trying to eat more plant based missed her favorite chicken recipe so I decided to veganize it for her! It came out delicious and scored two thumbs up from my husband!

Ingredients

3 Tbl Vegan Butter

3 Tbl Olive Oil

1 Package Gardein Brand Chick’n Scallopini (4 patties)

¼ Cup chopped fresh parsley for garnish

¼ cup capers in brine rinsed

1/3 cup All purpose flour for dredging

1/3 cup fresh lemon juice  (juice from 1 ½ large lemons)

½ cup veggie broth

Allow the plant based Chick’n to partially defrost (I left mine out of the freezer for approx. 1 hr you just want them to begin to soften so they can accept the flour dredge) Dredge both sides of each patty in the flour and tap off excess flour.

In a large skillet over medium heat add 3 Tbl Olive oil and 2 Tbl Vegan Butter and once it is sizzling add the chick’n. Allow each patty to brown before flipping and browning the other side. Remove the patties from the pan and turn the heat off.

Add broth, lemon juice and capers to the hot skillet and bring to a boil. Add the chick’n to the sauce and allow to simmer for 5min.  Remove the chick’n from the pan and add the final Tablespoon of butter to the pan and whisk until well combined. Pour the sauce over the top of the chick’n and garnish with parsley