One of the reasons that carnivores like boneless chicken breasts is that they are versatile and can be prepared in an almost infinite variety of ways.
Funny thing. That’s the very same reason that I like Gardein Chick’n Scallopini.
Since tomatoes are often present in my cooking and I’d made red Creole sauce a ton of times, I decided to experiment with a “white” Creole sauce that doesn’t contain tomatoes.
This classic sauce is fairly easy to prepare, using just onion, garlic, celery, green and red bell pepper, Zatarain’s Creole Seasoning, flour, and chicken broth.
Of course, since chicken broth doesn’t work for me, I used my favorite “non-chicken” broth – Imagine Organic No-Chicken Broth.
The best thing is that while the sauce has a rich, creamy feel – there’s not a drop of dairy in sight. That makes my recipe well-suited for vegans.
And since, Gardein Chick’n Scallopini is now gluten-free, if you substitute King Arthur Gluten-Free Flour for regular unbleached white flour, the recipe will also work for those of you who can’t eat gluten.
This took me 30 minutes – start to finish. Now that’s what I call a quick and easy Weeknight Meal!
- 1 package Gardein Chick'n Scallopini, frozen
- 3 teaspoons Zatarain Creole seasoning, divided use
- 2-3 tablespoons extra-virgin olive oil, divided use
- 1 sweet Vidalia onion, chopped
- 3 stalks celery, chopped
- 1 green bell pepper, seeded and chopped
- ½ red bell pepper, seeded and chopped
- 4 garlic cloves, pressed or minced
- 3 tablespoons gluten-free or unbleached flour
- 1½ -2 cups Imagine Organic No-Chicken Broth, heated
- Sea salt and freshly ground black pepper
- 2-3 tablespoons chopped flat leaf parsley (optional)
- Sprinkle the frozen Gardein Chick'n Scallopini with 1-2 teaspoons of the Creole seasoning. Heat 2 tablespoons of olive oil in a large skillet, and saute the Chick'n Scallopini on each side for about 2-3 minutes over medium-high heat. Remove to a clean plate while you prepare the sauce.
- There should still be some oil in the skillet, which now has picked up some of the Creole seasoning, but feel free to add up to a tablespoon more oil if you need it for sauteing.
- Saute the onion for about 5-6 minutes until translucent. Add the celery and chopped red and green bell peppers and cook for about 5 more minutes. Add the minced or pressed garlic and cook for a minute more.
- Add the flour and remaining Creole seasoning and cook for about a minute or so more. Slowly stir in the heated broth and cook until thickened. Taste the sauce and adjust with salt, pepper, and a little more Creole seasoning to taste.
- Over low heat, put the cooked Chick'n Scallopini back in the skillet to reheat and coat with the white Creole sauce. Sprinkle with optional chopped parsley and serve with steamed green beans and toasted slivered almonds.
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