Vegan Lemon Chicken

2 Tbsp. olive oil
1 lb. vegan chicken strips, chopped (try Morningstar Farms Meal Starters Chick’n Strips)
1 lb. button mushrooms, sliced
6 fresh large basil leaves, thinly sliced
1 lemon, sliced into thin wedges
2 Tbsp. chopped chives
1/4 cup white wine
1 cup tomato sauce
Salt and pepper, to taste

• Heat the oil in a large pan over medium heat. Add the “chicken,” mushrooms, basil, lemon, chives, and half of the wine. Sauté for 5 minutes, or until the “chicken” is heated through.
• Add the tomato sauce and the remaining wine. Simmer, covered, over medium-low heat for 20 minutes, or until thickened, stirring occasionally. Taste and season with the salt and pepper.
• Serve over rice.

Makes 4 to 6 servings