Name: Vegetarian Chicken Provençal
Yield: Serves 4
Ingredients: ½ cup white wine, Chardonnay or other; Sea salt and pepper; 7-8 large fresh basil leaves; 2 tablespoons fresh oregano leaves; 1 tablespoon fresh thyme leaves; 6-8 fresh sage leaves, torn into thirds; 2 packages soy chicken strips, or 1 9.7-ounce package meatless cutlets, cut into strips or chunks; 3 tablespoons organic trans fat-free butter substitute, or butter, divided; 2 tablespoons extra virgin olive oil; 2 shallots, finely chopped; 2 medium organic zucchini, cut into small medium dice; 1 pint grape tomatoes or 1 14-ounce can Italian cherry tomatoes in juice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

This dish could stand alone as a lovely luncheon dish. For dinner, serve it over fluffy mashed or roasted organic Yukon Gold potatoes.

Ingredients

2 tablespoons extra virgin olive oil
3 tablespoons organic trans fat-free butter substitute, or butter, divided
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Method

Heat the extra-virgin olive oil and 1 tablespoon of the trans fat-free butter substitute or the butter in a large, deep skillet over medium heat. Add the shallots, zucchini, tomatoes, vegetarian chicken, sage, oregano, thyme, basil, white wine, and