Tuesday, September 7, 2010

Garlic Mashed Potatoes with Chick'n and Mushroom Piccata

I have been following Little House of Veggies blog for a few weeks now and when she posted this I knew I was going to try it with a few modifications... here is my version. This is soooo delicious! You just have to make it. Don't let the list of ingredients sway you... basically you make some some homemade mashed potatoes and  a nice sauce to go over your Gardein Chick'n  Scallopini.

Garlic Mashed Potatoes:
  • 1.5 pounds yukon gold potatoes, quartered
  • 1 clove minced garlic
  • 3 tablespoon vegan butter
  • 1/3 cup vegan milk
  • 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 - don't overcook them, I use a toothpick to test for doneness.  Save about 1/2 cup or more of the water before you drain the potatoes. 

Drain water. Put potatoes back into hot pan. Add the rest of the ingredients. Add the milk slowly to achieve the right consistency - this is where you can add some of the water also. Taste them and add additional salt and pepper to taste.
Sauted Chick'n:
  • 1 piece of Gardein Chick'n Scallopini per person
  • 2 tablespoons olive oil
  • 1 tablespoon vegan butter
  • 1/4 cup whole wheat flour
  • salt, pepper, and garlic powder to season

Place frozen Gardein chicken on a cutting board and season each one with a pinch of salt, pepper, and garlic powder. 

Heat a nonstick skillet over medium heat, and add the olive oil and butter. Gently coat each piece of the Chick'n in the whole wheat flour, and cook in the pan on each side until lightly crisped and browned. Remove from the pan.
Mushroom Picccata Sauce:
  • 1 tablespoon Olive Oil - if needed, there may be enough in your pan from cooking the chicken
  • 2 cloves minced garlic
  • 1/4 cup chopped onion
  • 8 ounces of sliced cremini mushrooms
  • 2/3 cup vegetable broth
  • juice of 2 lemons
  • 2 tablespoons of capers
  • pinch of salt and pepper
  • 2 tablespoons 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- if needed, 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. 

Cook  over low for a few minutes to let the flavors combine, then add in 1 tablespoon butter to the sauce and slowly melt it in. Add the Chick'n pieces back to 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.

Assemble the dish:
Place about 1/2 cup of the potatoes on a plate. Then add chick'n piece and top with the Mushrom Piccata sauce and some fresh chopped parsley.


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