3 Tbsp. canola oil
Pinch salt
Pinch pepper
1 cup flour
1 lb. seitan or soy chicken
1 Tbsp. minced garlic
1 Tbsp. minced shallots
2 Tbsp. capers
½ cup white wine
½ cup vegetable stock
2 Tbsp. nondairy margarine
Juice of 1 lemon
2 Tbsp. minced fresh parsley
• Heat the oil in a large pan.
• Add a pinch of salt and a pinch of pepper to the flour. Dredge the soy chicken in the flour and pan-fry until lightly browned. Remove from the pan.
• In the same pan, add the garlic and shallots, cook for 2 to 3 minutes, and add the capers, wine, and stock. Reduce by half.
• Stir in the nondairy margarine and lemon juice.
• Pour the sauce over the “chicken” and garnish with the parsley.
Makes 4 servings
