Entree: Italy – Vegan Chicken Piccata

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 12 oz (340 g) vegan chicken strips
- 1/2 cup (60 g) all-purpose flour
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) vegan butter
- 2 cloves garlic, minced
- 1/3 cup (80 ml) dry white wine (or additional vegetable broth)
- 3/4 cup (180 ml) vegetable broth
- 3 tbsp (45 ml) fresh lemon juice (from ~1 lemon)
- 2 tbsp (30 ml) capers, drained
- 2 tbsp (8 g) fresh parsley, chopped
- 12 oz (340 g) linguine
- 1 tbsp (15 ml) olive oil (for pasta finishing)

Instructions

1. Bring a large pot of salted water to a boil and cook linguine according to package directions until al dente; drain, toss with 1 tbsp (15 ml) olive oil, keep warm.
2. In a shallow bowl combine flour, salt, and pepper. Dredge vegan chicken strips in the flour mixture, shaking off excess.
3. Heat 3 tbsp (45 ml) olive oil in a large skillet over medium-high heat. Add dredged strips and cook until golden and crisp on both sides, about 3–4 minutes per side. Transfer to a plate and tent with foil.
4. Reduce heat to medium, add 2 tbsp (30 g) vegan butter and minced garlic to the skillet; sauté 30 seconds until fragrant.
5. Pour in white wine to deglaze the pan, scraping up browned bits; simmer 1–2 minutes. Add vegetable broth and lemon juice, bring to a simmer and cook 3–4 minutes to reduce slightly.
6. Stir in capers and remaining 1 tbsp (15 g) vegan butter until melted; return vegan chicken strips to skillet and coat in sauce for 1–2 minutes.
7. To serve, divide linguine among plates, top with vegan chicken strips and spoon lemon-caper sauce over; garnish with chopped parsley.