"Chicken" Picatta (using Gardein "Chicken" Fillets)

Peggy Lampman | Contributor

The French word "faux" translates to "false" in English. Although I am, unfortunately, well-acquainted with the "faux pas" (loosely translated to "social blunder"), I prefer thinking of myself as someone really not into "faux". Faux veneers and faux outerwear are not my style. Richard certainly knows better than to bring home faux flowers or faux wine! I would, however, consider faux children, especially if that option would sit well-behaved and articulate around the dining room table.

When it comes to my gullet I will also compromise, especially if it's a healthy option. I readily welcome the lascivious, buttery carnivore that emerges from time to time, especially during the holidays. I just work at insuring that personality keeps a safe distance most other times.

Tonight I'm craving Chicken Piccata but not, ironically, craving chicken. It's the flavors of capers, wine, lemon and extra virgin olive oil I'm after, so I make no apologies monkeying around with this Italian classic. I'm not, after all, entertaining anyone's Italian grandmother. It's just me, Richard and blood relatives dining so I used a "faux" chicken for tonight's dinnerFeed, purchased at the Kroger on Industrial. I have no monetary allegiance to the Gardein brand and don't know the owners. I'm no "faux vegetarian"; I just think this super-grain substitute is a fine alternative for poultry.

I served my dish with bow tie pasta but propping the recipe on a bed of roasted garlic mashed potatoes is outstanding. I also enjoy combining mushrooms; shiitakes mixed with button mushrooms is a particular favorite.

Yield: 4-6 servings Cost: apx. $11.50 Time: 25 minutes

Ingredients

1/2 cup all purpose flour 6-8 chicken breast halves*, gently pounded to an even, 1/3-inch thickness 4 teaspoons olive oil, divided, plus more if needed 2-3 cups washed and sliced mushrooms 1 tablespoon minced shallot 1/4 cup dry white wine 1/4 cup chicken stock 2 tablespoons lemon juice, plus lemon zest for garnish, if desired 2 teaspoons capers 1 tablespoon chopped parsley

*I substituted with the unseasoned brand of Gardein (faux!) "Chicken" Breast

Directions

1. Lightly season chicken with kosher salt and freshly ground pepper. Spread flour onto a large platter. Press chicken into flour to lightly coat both sides. 2. Heat one teaspoon olive oil in large nonstick skillet over medium heat; add shallot to pan and sauté 1 minutes; add mushrooms to pan and cook until softened, about 2 minutes. Remove mushrooms and shallot from pan and reserve. 3. Add the remaining oil to pan. In batches if necessary, sauté chicken adding more oil to pan if needed, about 2 minutes per side or until golden brown and just cooked through. Remove from pan and reserve. 4. Increase heat to medium high, and deglaze pan by pouring wine, stock and lemon juice into pan. Stir, incorporating flavorful bits adhering to the pan, then reduce heat slightly and simmer until sauce is reduced by half. 5. Add capers and return reserved shallots, mushrooms and chicken to pan, coating with the sauce and gently reheating. Sprinkle with parsley and serve.