Chick’n Mushroom Piccata

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Courses:
Difficulty: Intermediate
Servings: 4
Best Season: Suitable throughout the year
Description

Not only is this dish beautiful, but it is also absolutely delicious! We took a little help from our friends at Gardein, and we couldn't be happier - or more stuffed! You have to give this a try!

Garlic Whipped Potatoes
  • 6 Yukon gold potatoes
  • 1 tablespoon minced garlic
  • 1/4 cup vegan butter
  • 1/4 cup non-dairy milk
  • salt and pepper (to taste)
    • Chick'n Scallopini
  • 2 10-ounce packages Gardein Chick'n Scallopini (8 pieces total)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons vegan butter
  • 1/2 cup all purpose flour
  • pinch salt pepper and garlic powder (to taste)
    • Mushroom Piccata Sauce
  • 1 tablespoon extra virgin olive oil
  • 2 cloves of garlic (minced)
  • 1/4 cup onion (chopped)
  • 6 ounces shiitake mushrooms (sliced)
  • 3/4 cup vegetable broth
  • 2 lemons (juiced)
  • 2 tablespoons capers (roughly chopped)
  • salt and pepper (to taste)
  • 2 tablespoons vegan butter
  • Fresh parsley (for garnish)
Instructions
  1. 1
    Garlic Whipped Potatoes

    Boil potatoes until tender and drain. Add garlic, butter, and milk to potatoes and mix with an electric mixer until smooth.

    Add salt and pepper to taste.

  2. 2
    Chick'n Scallopini

    Season each piece of Gardein Chick'n with a pinch of salt, pepper, and garlic powder. 

  3. 3

    Combine the olive oil and butter in a large skillet over medium heat. Dredge each piece of Chick'n into the whole wheat flour and add it to the skillet. Be careful not to overcrowd the skillet. Cook until lightly crisped and browned on both sides.

  4. 4

    Transfer the chick'n to a plate, cover loosely with foil, and set aside.

    (Set the skillet aside. You'll use it when it's time to make the gravy.)

  5. 5
    Mushroom Piccata Sauce

    In a small mixing bowl, combine the vegetable broth, lemon juice, and capers and set aside.

  6. 6

    In the same skillet that you cooked the Chick'n in, heat the olive oil. Add the garlic, onion, and mushrooms to the pan — season with a pinch of salt and pepper—Sauté for about 5 minutes or until the mushrooms are soft.

  7. 7

    Add the broth and deglaze the pan, scraping all of the little bits from the bottom. Doing this will add even more flavor to your sauce.

     

  8. 8

    Continue to cook over low heat for 3 to 5 minutes, then stir in 2 tablespoons of vegan butter. 

  9. 9

    Add your Chick'n pieces to the sauce. Adjust the seasoning if needed, but be careful not to over-season - the capers will add a natural saltiness to the dish.

  10. 10
    Assemble the dish

    Place about 1/2 cup of potatoes in the center of a plate. Add 1 to 2 chick'n pieces per person. Top with the desired amount of Mushroom Piccata sauce and some freshly chopped parsley.

Nutrition Facts

Servings 4

Serving Size 2 chick'n pieces

Amount Per Serving
Calories 404kcal
% Daily Value *
Total Fat 20.1g31%
Saturated Fat 4.8g24%
Sodium 720mg30%
Potassium 520mg15%
Total Carbohydrate 29.6g10%
Dietary Fiber 3.1g13%
Sugars 3.9g
Protein 26.8g54%
Vitamin A 640 IU
Vitamin C 14 mg
Calcium 110 mg
Iron 3.2 mg
Vitamin D 2.2 mcg
Vitamin E 1.8 mg
Vitamin K 22 mcg
Vitamin B6 0.28 mg
Folate 68 mcg
Magnesium 52 mg
Zinc 1.4 mg
Selenium 16 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan chick'n mushroom piccata recipe.
Read it online: https://sproutfulkitchen.com/recipe/chickn-mushroom-piccata/