'Chicken' Marsala

There were two questions I had going into tonight's recipe. First: is it necessary (or even possible) to clarify vegan butter as you would regular butter? Second: can you pound vegan chicken with a meat mallet, as you would real chicken?

The answer to the first is, well, not really. Melt 3 tablespoons vegan butter in a microwave (about 30 seconds), then let stand for 1 minute. If this was real butter, you were supposed to strain it through a fine sieve over a bowl, and discard the milk solids. I did pour my melted vegan butter (from Earth Balance) through a sieve, and while a fleck or two seems to have been left behind, for the most part I think there was nothing to discard. Regardless, I used this melted 'butter' in the recipe below.

The answer to the second question, however, was a resounding yes! (Although I did feel funny, as a vegan, purchasing a meat mallet at the grocery store). I used Gardein Tuscan chicken breasts (without the accompanying sauce) for my version, but I have a feeling Match Meat's chicken would work just as well. Whichever brand you choose, place 4 (4-ounce) 'chicken' breasts between two layers of plastic wrap, and pound with a meat mallet to about 1/4-inch thick; set aside.

Meanwhile, cook 8 ounces uncooked fettuccine according to package directions.

While the pasta cooks, heat a large skillet coated with cooking spray over medium-high heat. Add 8 ounces sliced mushrooms (which you can buy pre-sliced, if you like, to save prep time), 2 tablespoons finely chopped shallots, and 1 tablespoon minced garlic; cook for 3 minutes, then remove the mushroom mixture from the pan and set aside.

Sprinkle the pounded 'chicken' breasts with 1/8 tsp. black pepper. Place 3 tablespoons all-purpose flour in a shallow bowl and dredge the 'chicken' in the flour. Add the 'clarified' vegan butter to the skillet, then add the chicken and cook for 3 minutes on each side. Remove the 'chicken' from the pan, and return the mushroom mixture to the pan. Add 3/4 cup vegetable broth, along with 1/2 cup Marsala wine; scrape the pan to release any browned bits that accumulated while cooking the 'chicken'.

Bring the mixture to a boil, then reduce heat and simmer for 5 minutes (it should be reduced to about 1 cup). Stir in 1/2 cup frozen green peas and cook for 1 minute. Add 1 additional tablespoon vegan butter, 2 tablespoons plain soy creamer (such as Silk), and 1/8 tsp. black pepper. Return the chicken to the pan, and cook a final minute or two.

Serve 1 'chicken breast' over 1 cup of cooked fettuccine and drizzled with about 1/4 cup of the sauce for 4 servings of 590 calories each.

Cost:
mushrooms $2.79
vegan chicken breasts $7.98
frozen green peas $2.99
plain soy creamer $1.99
fettuccine $1.99