An overly decadent dinner
The Chick’n Scallopini recipe actually came from the back of the Gardein bag, with some minor tweaks from me. My butter balsamic recipe is a vegan version of one from The Unofficial Downton Abbey Cookbook (I AM NERD). And the mashed potatoes came from my hatred of dry potatoes…. I will suggest that I have a tendency to crave sauces and over do it and I would recommend having the asparagus dish with something else as the briny taste of both the scallopini and balsamic was a bit much for Hubz (I ate the whole thing so no complaints on my end).
What you need(serves 2):
-1/4 cup flour
-1/2 cup parsley
-1 cup serving of better than bouillon vegetable base
-1 tsp capers
-1 tbsp. soy milk or creamer unsweetened
-2 tsp vegan butter
-1 bundle of asparagus trimmed
– non stick spray
-1 tbsp. olive oil
-1/4 cup vegan butter
-1 tbsp. balsamic vinegar
-1 1/2 tsp tamari or soy sauce
-1/2 tsp course salt
-fresh black pepper
For Mashed Potatoes:
-2 red potatoes peeled and diced
-1/4 cup soy milk or creamer unsweetened
-2 tbsp. Tofutti Better than Sour Cream or vegan sour cream of choice
-1/4 tsp salt
-1 tbsp. vegan butter
Start by getting your potatoes into a pot of boiling water and preheating your over to 400 degrees F. Then you can begin to trim your asparagus. There’s no need for a knife or scissors in trimming you can slightly bend the base of the asparagus on each piece and it will naturally break off the more harder and bitter end.
Bend….and snap! Points if you know that reference.
Now line a baking sheet with parchment paper and spray it down with non stick cooking spray. Then put the trimmed asparagus on it, drizzle the olive oil and generously apply a course (or sea) salt and fresh ground black pepper to it and massage it a little to make sure it’s well covered.
Wait to put these in until after the potatoes have finished as it only takes 15 minutes for these to cook. To mash the potatoes, drain them and return to pot. Then add the milk, butter, sour cream, salt, pepper, your arteries and mash. After put the lid on so the potatoes souls can’t escape.
Pop the asparagus in the oven and we can move on to the chick’n.
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Use a non stick frying pan or if you’re like and own one that you say bullsh*t that ain’t non stick, spray it down with cooking spray. Lightly flour each of your cutlets, add 3 tbsps. of water to the frying pan on medium heat, then gently place the cutlets into the pan. Sauté them with a lid on for about 2 minutes per side.
Anything with capers makes me feel like I am winning at adulting
Then remove them from the pan and set aside. Keeping the heat on the pan, add the vegetable base broth, milk, and capers while whisking. Let this reduce to about half. At that point at the parsley, butter, and lemon juice. Whisk it in and then return the cutlets back to the pan to get all ‘dem yummy flavors.
For the butter balsamic all you need is a small sauce pan to which you will melt and brown the butter slightly. Once that has happened whisk in the balsamic and soy sauce.
To plate start by putting on the mashed potatoes, followed by the cutlets with some spoonful’s of the sauce on top, and finally the asparagus and pour on that buttery balsamic sauce.
Hubz thought the chick’n was very similar to chicken francaise (he’s favorite) so that was definitely a win. Then he complained that having two different sauces on the plate was too much. But I ask you…was it too much sauce? Or were there just not enough mashed potatoes to drench it up….hmmmm.
P.S Reminder the giveaway will happen as soon as we hit 10 followers, since actually after announcing this yesterday we gained one, I thought I’d mention it again! #magicalfollowers