This was my first time using Gardein's Chick'n Scallopini. I've always wanted to because I heard that you can do anything to it that you would with real chicken. It was really fun to work with and flour, I can't tell you how long its been since I've done something like that. I cook mine frozen, no need to defrost here, they heat up fairly quickly in the pan.
Here is an up close picture of the packaging and its nutritional information. Click the picture for a larger image if you have trouble viewing.
I served mine over whole wheat spaghetti noodles but it would also be great served alone.
* 3 Tb olive oil
* 2 packets of Gardein's "Lightly Seasoned Chick'n Scallopini ( 8 cutlets )
* 1/4 cup all-purpose flour
* 1 large red bell pepper, chopped
* 1 yellow onion, chopped
* 8 ounces cremini mushrooms, sliced
* 3 garlic cloves, minced
* 3/4 dry white wine
* 1 ( 28 ounce ) can diced tomatoes with juice
* 3/4 cup vegan "chicken" broth ( try Better than Bouillon ) or vegetable broth
* 3 Tb capers
* 1 1/2 tsp dried oregano
* 1/4 cup coarsely chopped fresh basil
1. Lightly sprinkle the chick’n cutlets with flour.
2. In a large heavy saute pan, heat the oil over a medium high flame. Add the chick’n pieces to the pan and saute until browned, about 2-3 minutes per side. If all of it does not fit in the pan, saute them in small batches.
3. Transfer the chick’n to a plate and set aside.
4. Add the bell pepper, onion, mushrooms, garlic to the same pan and saute over medium heat until the onion and mushrooms are tender, about 5 minutes. Season with salt and pepper. (Mushrooms not pictured because I totally forgot about them and had to add them later.)
5. Add the wine and simmer until reduce by half, about 3 minutes.
6. Add the tomatoes with their juice, broth, capers and oregano. Bring the sauce to a simmer and simmer over medium-low heat for 15 minutes.
To Serve - Place two cutlets on a plate and spoon the sauce over. Sprinkle with fresh basil. If you wish, chick’n cacciatore also goes great served over whole wheat spaghetti noodles.