Ingredients
-
1 pack (6 fillets) Vegan chicken
-
1/2 cup Rice flour
-
To taste Salt and pepper
-
2 tablespoons Olive oil
-
4 tablespoons Vegetable butter
-
1/2 teaspoon Garlic paste
-
1 teaspoon Vegetable powder
-
1 juiced Lemon
-
2 tablespoons freshly minced Parsley
Directions
Lemon “chicken” is one of those delicious meals that you can whip up in a blink and make the entire family happy. Delicate and refined, it’s also very easy to prepare with this Canadian version of the popular dish.
First, coat the vegan chicken fillets in rice flour (you can use other flour types, but rice flour makes the fillets crispier and light). Once you’ve done that, heat the olive oil and the butter in a skillet. Cook the fillets until well golden, transfer them to the serving plates. Use the remaining of the oil and butter in the skillet to make the lemon sauce: add the lemon juice, vegetable broth, and the herbs, and cook until it thickens.
Finally, spoon the lemon sauce over the fillets and serve. Here, we have accompanied our lemon chicken with some sprouts and provencal tomatoes.
Enjoy!
Steps
|
1
Done
5 minutes
|
Coat the filletsCoat each vegan chicken fillet in rice flour. Then season each fillet with a little salt and pepper. |
|
2
Done
5 minutes
|
Cook the filletsHeat the oil and the butter in a skillet. When hot, add the fillets and cook for a few minutes on each side, until they are crispy. Turn the heat to low and transfer the fillets to the serving plates. |
|
3
Done
5 minutes
|
Prepare the saucePrepare the vegetable broth by mixing 1/4 cup water and the vegetable powder. Add the broth to the skillet, together with the lemon juice, garlic paste, and minced parsley. Cook until the sauce starts to bubble and thickens. Then, turn off the heat and spoon the sauce over each fillet to coat them well. |
|
4
Done
|
ServeServe your lemon "chicken" fillets hot. Accompany with vegetables of your choice. |
