1 pkg veggie chicken
2 - 3 TBS flour
salt/pepper
2 TBS butter
1 package mushrooms, sliced
2 - 3 shallots, chopped
1 cup white wine
2 cups veggie broth
2 TBS fresh parsley, chopped
1. Saute veggie chicken until golden brown, remove from heat. Let cool enough to touch, cut into cubes.
2. Add shallots, mushrooms, salt and pepper to pan. Saute until browning.
3. Add wine, letting the bits loosen. Add flour to the veggie (cool) veggie broth, mix together until smooth, no flour clumps. Add broth to wine mixture, cook 10 - 15 minutes. The sauce should thicken slightly, and reduce a bit. Add chicken and parsley.
I served this with white Jasmine rice which was great for soaking up the yummy sauce. Good with a side veggie such as peas.
Hi Amy....I passed your blog onto a friend looking to introduce more veggie dishes into their diet :-)
ReplyDeleteMight there be a substitute for the white wine? I don't drink and don't want to buy the wine. Can I just leave it out or maybe sub some broth or something?
ReplyDeleteBeth - great! Thanks for spreading the word.
ReplyDeleteJan - I think you could try this by substiuting more broth in place of the wine. It won't carry the same flavor, but it will still be quite yummy. Maybe add a pinch of dried thyme for flavor? Let me know if you try it without the wine and how it turns out.
So, I am posting the comments from friends that have tried the food but not commented on the blog (no pressure!).
ReplyDeleteA couple friends have given this a thumbs up!