On an Improvised Chick’n Marsala

One of my favorite meals back before my vegetarian days was a chicken Marasala dish that my mother used to make.  While I don’t recall the exact recipe, I do remember the rich flavor – with mushrooms, complimented by some sort of mild cheese.  I imagined a vegan version recently, and below is how it came to be.

For the chicken, I started with Gardein’s versatile chick’n scallopini, which is lighwp-1486842345730.jpgtly seasoned enough that it’s useful in almost any recipe calling for chicken cutlets.  There aren’t too many cutlet options out there.  I wish Tofurky would consider the cutlet form factor for its exceptional slow roasted chick’n.

I looked up a few recipes online for ideas, and found consistently that the cutlets should be breaded in some way.  I decided to improvise here.  I created a roughly 2-1 mixture of Italian breadcrumbs, and nutritional yeast, with some Italian herbs, onion powder, and garlic granules.

To stick the cutlets to breading, I took a small amount of VeganEgg (about 1/2 tsp) and mixed in enough water so that it wouldn’t get quite VeganEgg thick.  I dipped the cutlets in that, and then dipped the wet cutlets in the breadcrumb mixture.

wp-1486842356197.jpgMeanwhile, I heated some frozen mushrooms (your choice, mine was Whole Foods brand) in a bath of dry red Marsala wine (1/2 cup), some Earth Balance spread, and about a 1/4 tsp of molasses.

Once the mushrooms were browned, and the bath was heated, I added the cutlets.  Twp-1486842654865.jpghe cutlets heat through quickly, so after a few minutes, they should be good to go.  I admit, I cooked mine a little too long as the Marsala bath dried up more than I’d hoped.  I added a bit of Daiya mozzarella shreds for good measure.

While I didn’t quite get it right
(as I remember it), I think I’m on to something with this recipe.  The combination of the Marsala wine with the sweetness of the molasses really complemented the chick’n.

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