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Mock "Chicken" Piccata
My family ordered this dish at Maggiano and I thought
I’d give it a try at home…vegetarian, of course.
2 mock "chicken" cutlets (I like Quorn Garlic and Herb)
¾ cup reduced sodium vegetable broth
½ cup good white wine
1 tbsp. capers, drained
2 tbsp. shallot or onion, finely diced
1 tbsp. Smart Balance
1 tbsp. olive oil
½ lemon
1 tsp. parsley
1 ½ cups frozen spinach or 3 cups fresh baby spinach
Salt and pepper
1) In large sauce pan, heat olive oil and butter on medium-high heat.
Add onion or shallots and sauté a couple of minutes.
2) Add broth, wine, capers and parsley. Squeeze lemon into sauce. Add
parsley and salt and pepper. Bring to a quick boil, then reduce heat to
simmer.
3) Add spinach.
4) Cook chicken cutlets according to package directions. The Quorn Garlic
and Herb chicken cutlets cook at 425 degrees for 20 minutes.
5) Toss sauce with linguine or your favorite pasta and top with mock chicken
cutlet.
Serves Two
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