“Chicken” Piccata

  • 8 yellow squash, washed and slice the ends off & a very thin layer on opposite sides of each squash
  • 1/8 cup whole wheat flour and 1 tsp
  • 1/8 cup panko bread crumbs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/2 tablespoons vegan butter, divided (such as Earth Balance)
  • 2 tablespoons olive oil, divided
  • 1/4 cup finely chopped shallots
  • 4 medium garlic cloves, thinly sliced
  • 1/2 cup dry white wine
  • 3/4 cup vegetable broth, divided
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons drained capers
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley
  1. Place 1/8 cup flour & 1/8 cup panko in a shallow dish, blend together with a whisk. Sprinkle both sides of squash evenly with salt and pepper. Dredge squash in flour/panko mixture in shallow dish.
  2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add squash to pan; sauté 4 minutes on each side or until done. Remove squash from pan; keep warm.
  3. Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 2 squash on each of 4 plates; top each serving with about 2-4 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.

9 responses to ““Chicken” Piccata

  1. Pingback: Vegan ‘Chicken’ Piccata | Plant Based Diet Adventures

  2. petit4chocolatier

    Heather, I think you have outdone yourself! What a delicious twist with the squash!!

  3. You’re amazing, I truly mean that Heather! Your recipes are total comfort food, yet so healthy and creative. I was so concerned that at first the “chicken” was tofu. That is just so “vegan” and too easy. Lol! I can’t stand tofu…it’s not real food to me. This looks simply amazing! Adding to my list! My parents made your pasta Arrabbiata again last night! 🙂

    • Thanks so much Brandi!! I feel the same way…not a fan of tofu…! I’m so glad you like this. I have to make it over again…cause it disappeared instantly!…but now you’ve got my tastebuds thinking about some Pasta Arrabbiata again!…hmmmm

  4. MMMMM! You are 1 clever woman! So creative & tasty at the same time too! 🙂

  5. Spicy Baked Chickpeas Share this:MoreLike this:LikeBe the first to like this. Filed Under: Recipes, Snacks Tagged With: Halloween, healthy snack, how to mivaowrce pumpkin seeds, postaweek2012, pumpkin seeds, recipe Harvest time for New Jersey’s wineries

  6. Delicious butter chkicen. Love this post. Thanks for sharing with Hearth and Soul blog hop. I am highlighting this recipe to this week Hearth and Soul blog hop.

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