Who says canned foods can’t taste good? Not me, not when we’re talking quality. Not all canned foods are alike. Campbell’s and Pennsylvannia Dutch did it right! Oh yeah, and about that gardein animal-free chick’n? A true delight. Nobody suffered and that is always a welcome relief. These unbreaded cutlets are my favorite of all their chick’n products.
So what’s for dinner? We’re making something simple for the holidays that won’t take two days to prepare, yet you’ll feel the spirit of the holiday season coming through to you from your food. Remember to smile!
WHITE WINE MUSHROOM GARDEIN CHICK’N
Rosemary rice topped with an easy gravy using Campbell’s Mushroom Gravy in a can as base along with white wine, mushrooms and fresh rosemary,. Served over pan-fried gardein chick’n cutlets! Quick, easy, delicious! Cranberry sauce anybody?
Serves 8 with extra gravy and rice
3 c. Canilla long grain parboiled rice, rinsed well under cold water to remove excess starch – Goya brand
3 c. water
1 t. salt
1 lg. sprig fresh rosemary
1 T. extra virgin olive oil
Combine cleaned, drained rice, water, salt and rosemary in large saucepan. Stir to disperse rice evenly, bring to boil.
Cover tightly, reduce heat to low and cook exactly 15 minutes.
Fluff with fork and transfer to large bowl. Remove twigs of rosemary, but leave the leaves in the rice.
Drizzle with olive oil, stir to coat evenly. Set aside.
White Wine Mushroom Gravy:
2 T. margarine
2 c. diced sweet onion, 1/2 inch squares
1 t. salt
2, DR WT 4 oz. cans mushrooms stems and pieces including liquid – I used Pennsylvania Dutch brand
2, 10-1/2 oz. cans Cambell’s Mushroom Gravy
1/2 c. or more dry or semi-sweet white wine
2-3 lg. sprigs fresh rosemary
1 T. light brown sugar
1-2 t. liquid smoke
lots of fresh grind black pepper
Melt margarine in saucepan over medium-low heat.
Add onion and salt, stir and saute till wilted.
Add mushrooms including liquid, canned gravy and white wine. Stir well till smooth.
Add rosemary, brown sugar, liquid smoke and black pepper. Stir well, then leave on low heat, uncovered, for about 15 minutes.
Adjust for salt and set aside.
When ready to use, remove rosemary sprigs and reheat.
Gardein Chick’n Cutlets:
2 T. extra virgin olive oil
2, 10 oz. pkgs. froz. gardein chick’n scallopini
In lg. skillet, over medium heat, melt oil.
Place frozen cutlets in skillet, lightly salt and pepper the tops, then cook about 4 minutes or till golden browned.
Turn cutlets over, salt and pepper tops, then cook till golden brown.
Turn heat off and remove to plate, unless using right away.
Place a rice serving on each serving plate.
Top with some gravy, about 1/3 c.
Top with chick’n cutlet, then spoon more gravy over chick’n and serve.
You can garnish with extra fresh rosemary, but it’s not necessary, unless you want to impress!