Whip up this vegan alternative to the chicken classic for your next meal or gathering.
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- 4 chicken cutlets (meatless)
- 1 C yellow onions (sliced)
- 1 C mushrooms (crimini) (sliced)
- 1/4 C olive oil
- 1 1/2 C vegetable broth
- 1/4 C flour (unbleached all purpose)
- 2 Tbsp lemon juice
- 2 Tbsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
Pour the oil into an 8 x 8-inch baking dish; add the cutlets, onion and mushrooms (turning to coat with the oil) and bake at 450 degrees for 5 minutes. Turn over the cutlets, stir the vegetables, and bake for another 5 minutes.
Whisk the flour into the broth in a small bowl; add the remaining ingredients and stir until blended.
Add the broth mixture to the cutlets in the dish; cover with foil and bake for 10 minutes. Remove the foil, stir the vegetables and bake (uncovered) for an additional 10 minutes or until the sauce is bubbly and thickened.
Serve the cutlet mixture over hot rice or pasta, if desired.
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC