Faux Chicken with Mushrooms
This faux chicken with mushrooms is similar to popular escalopes with mushrooms, even if the flavor is a bit more intense… Instead of flat meat slices, here I’ve used chicken pieces more similar in shape to nuggets, and there is no lemon. Also, the sauce is a bit thicker than the one accompanying escalopes.
The chicken pieces are coated in whole wheat flour and then stir-fried in vegan butter and olive oil, together with thyme, parsley, salt, and pepper. Mushrooms are then cooked in the same skillet, with just a bit of water and basic salt-and-pepper seasoning.
The result? A delicious dish, ideal for a light lunch.
- 2 cups mushrooms of your choice
- 1 pack vegan chicken pieces
- 1 tablespoon non-dairy butter
- ¼ cup olive oil
- 1 teaspoon dry thyme leaves
- 1 teaspoon dry parsley
- Salt and pepper, to taste
- 4 tablespoons whole wheat flour
- 4 tablespoons water
- 1 clove garlic
Toss the faux chicken pieces into the flour and turn to coat them thoroughly. Rinse and slice the mushrooms.
Put the butter and olive oil into a skillet and heat to low. Add the thyme, parsley and season with salt and pepper. When it’s hot, toss the faux chicken into it. Let cook for 1-2 minutes and flip them. When they turn golden and crispy, Transfer them to a plate and set aside.
Transfer the mushrooms to the same skillet. Add a bit f water and season with salt and pepper. Cook over a low heat for 2-3 minutes. Add the chicken pieces back into the skillet and cook for another 1-2 minutes. If the sauce is too watery, sprinkle a little flour on top of the mushrooms and stir. Take off the heat and serve.