I am finally home and last night (even though we had the kids at the Grandparents for the night) my husband and I decided to stay in and celebrate our 16th wedding anniversary with a quiet evening at home featuring some good wine and a home cooked meal. I think we definitely made the right choice!
I have been on a bit of a Gardein kick lately, (largely thanks to @VeganVagrant) as it has allowed me to recreate dishes I used to enjoy before going vegan. Things like Chick'n Marsala or even Chick'n and Waffles. Last night I decided to try a classic scallopini. Wow that is good!
2 Gardein Chick'n Scallopini "breasts", thawed
1/8 cup non dairy milk (I used So Delicous Unsweetened Coconut Milk)
1/8 cup all purpose flour
1 tsp dried parsley flakes
3 tbsp Earth Balance Vegan Buttery Spread
Zest of 1 lemon
Juice of half a lemon
1/2 cup dry white wine
2 tbsp capers
1 tbsp chopped parsley (fresh)
Pasta, cooked according to package directions (I used spaghetti)
Salt and pepper to taste
Pour the non dairy milk into a shallow dish. Place the flour, dried parsely, salt and pepper in a second shallow dish.
In a saute pan heat the Earth Balance over medium heat. As the Earth Balance is melting place the Gardein breasts into the non dairy milk making sure both sides get wet. Then dredge in the flour ensuring both sides are coated. Reserve the left over flour. When the butter is melted and bubbly place each breast in the pan. Allow to cook until nicely browned. Flip the breast and allow to brown on the second side. Once browned on both sides remove from the pan and cover with foil to keep warm. Add to the pan the lemon zest, lemon juice and white wine and allow to reduce. The sauce should thicken up a bit. If needed add a small amount of the reserved flour and whisk to thicken futher. Continue to cook and whisk until you reach your desired thickness. Add salt and pepper to taste, if desired.
To serve place the breasts on a bed of pasta and pour sauce on top. Garnish with capers and fresh parsely.