Chicken sautéed with Herbs and Garlic, Egg Yolk and Butter Sauce
1/4 lb vegan butter (Earth Balance)
2 lbs yellow squash, washed dried, ends sliced off and a thin layer on opposite sides of each
1/2 lb baby button mushrooms
1 tsp thyme (a little more if it is fresh, which fresh makes the flavor even better)
1 tsp basil (a little more if it is fresh, which fresh makes the flavor even better)
1/4 tsp ground fennel
Sea Salt & fresh ground pepper
3 cloves unpeeled garlic
2/3 cup white wine
1 Tb fresh lemon juice
1 Tb white wine
Heat the butter until it is foaming, then turn the yellow squash & button mushrooms in it for 7-8 mins, not letting them color more than a nice brown.
Move to a casserole and season with herbs, salt and pepper, and add the garlic to the casserole. Cover and cook slowly at 300 degrees in the oven for about 12 mins turning and basting 2 to 3 times.
Remove the yellow squash & mushrooms to a hot platter.
Mash the garlic cloves in the casserole with a spoon, remove the garlic peel.
Add the wine and boil it down in a skillet over high heat, scraping out anything into the skillet until the wine is reduced to half.
In another skillet, beat in the egg yolks (that you made from the link above(not including the ‘egg’ white portion, or try your own version)
Beat in the lemon juice and wine. Then beat in the casserole liquid, a teaspoon at a time to make a thick creamy sauce like a hollandaise.
Saute the fresh French bread in vegan butter until lightly browned.
Serve a slice of sautéed french bread under each yellow squash with some mushrooms, if serving 2 squash per person do it at a slant to make it pretty. Spoon the sauce over top.