Chick'n Scallopini

My rating for this recipe: ✭✭✭✭✭+
Steve's rating for this recipe: ✭✭✭✭✭+

Admission - this is not a new recipe we tried this week.  Reason - our little love has been sick and it's been too crazy to get to the store or worry about time-consuming new recipes.  But I didn't want to have another week go by with no blog post since I'm doing my best to stay nearly on top of weekly posts...so I decided to post about the dish we had last night which we've made at least 20 times already, but is always our favorite thing we make.  I didn't even ask Steve for his rating because I know if either of us could give this one more than 5 stars we would.  I like to keep to the system, but a full 5 with a plus sign does not nearly do this one justice.  This veganized Chicken Picatta is wonderfully delicious and packed with savory flavor.  We just ate it last night and my mouth is watering for it again, just thinking about it now.  This remains hands down the favorite of any dish we've ever tried.  SO DELIGHTFULLY YUMMY!!!  Ok, here it is...

What you need:
-1 package gardein chick'n scallopini
-sea salt and freshly ground black pepper
-1 cups unbleached flour 
-4 tbsp earth balance soy butter
-3 TBSP extra virgin olive oil
-⅓ cup fresh lemon juice
-½ cup vegetable stock
-½ cup dry white wine
-¼ cup capers (we usually omit this)
-½ teaspoon chopped garlic
-½ teaspoon chopped shallots
-⅓ fresh parsley chopped (we usually omit this)

What you do:
- season the gardein scallopini with salt and pepper. 
- dredge scallopini in flour and shake off excess- in a large 12 inch sauté pan over medium high heat, melt 1½ tablespoons of soy butter with 1½ tablespoons of extra virgin olive oil.  
- when soy butter and oil start to sizzle, add the scallopini and cook for 3 minutes.  
- when scallopini is browned, flip and cook the other side for 3 minutes. 
- remove and transfer to plate.  
- reduce heat to medium-low and add the white wine, lemon juice, stock, garlic, shallots and capers.  
- return to stove and bring to a boil, scraping up brown bits from the pan for extra flavor.  
- check seasoning - if too bitter, add a pinch of sugar.  (we do this every time)
- return scallopini to the pan and simmer for 3-5 minutes. 
- remove scallopini from the pan to a platter. 
- add remaining 3 tablespoons of soy butter to the pan and whisk vigorously. 
- pour sauce over scallopini and garnish with fresh chopped parsley.

source: gardein products