Two of my favorite spices, basil and tarragon, come alive in this dish! You'll want to make this delicious dish over and over. Serve with Savory Mashed Potatoes (recipe on 10/10/10) OR over rice and a vegetable of your choice.
-Vegan Mama Jodi
1/3 c vegetable broth (we use low sodium)
2 T Vegan white wine
2 t Dijon mustard (Annie's is Vegan)
1/4 t dried basil
1/8 t dried tarragon
fresh cracked black pepper to taste
4 "Gardein" meatfree chick'n filets
1 small onion, sliced (optional)
Spray oil, oil of your choice OR "Earth Balance" buttery sticks OR spread
In a small bowl, whisk together vegetable broth, wine, mustard, basil, tarragon and pepper. Set aside.
Coat a large skillet or cast iron frying pan with oil of your choice. Heat the skillet over medium heat, add the onions and "Gardein" chick'n filets until browned and heated through. Remove the filets from the skillet and set aside.
Turn off the heat and carefully add the broth mixture. Turn the heat back on and simmer until the broth mixture reduces, add the filets back into the skillet and simmer until heated through. Spoon the broth over the filets and serve.
4 servings
