I love tangy and salty food. Olives? Pickles? Capers? I’m always in. Capers pair so well with lemon since the salt and acid combine, and this vegan chicken piccata is no joke.

This dish is super rich without being too heavy, and has the perfect amount of tang and salt! Gardein carries the most amazing meat-free and vegan products and using them make meals like this super attainable. I used the Gardein chicken scallopini in this dish and it turned out great.

This vegan lemon caper chicken piccata is perfect for a summer night dinner or to impress your non-vegan friends!

INGREDIENTS

1 package Gardein Chick’n Scallopini

1 box penne pasta

vegan butter

garlic

flour

2 lemons

non-pareil capers

1 cup vegetable broth

1. Let the chicken cutlets defrost for about 20 minutes or place in the microwave for about 30 seconds to defrost. Lightly coat each side of the chicken in flour.

2. Bring a pot of salted water to boil. Add penne pasta and boil until al dente. Drain the pasta and set aside.

3. Melt about a tablespoon of vegan butter in a large pan. Add one clove of garlic and the juice of one lemon. Stir for about 3 minutes or until butter is melted.

4. Add the chicken cutlets to the pan. Sear until golden brown on one side, then flip. This should take about 6 minutes or so on each side.

5. Remove the chicken when nicely browned. Deglaze the pan by adding 1 cup of vegetable broth, ½ tablespoon of vegan butter, garlic, 3 tablespoons of capers, and the juice of the second lemon to the pan. Let this mixture come to a low simmer.

6. Add 2 tablespoons of flour to the sauce, whisking together until it thickens.

7. Transfer the chicken back into the pan and coat generously with sauce.

8. Place the pasta on a plate and cover with a chicken cutlet and some sauce. Add nutritional yeast as a topping or serve with my personal favorite, a crusty bread or baguette. Bon appetit!