Talk about the star of the show! I had high hopes for this dish and it didn't let me down. It's elegant, easy and full of flavor. But I've noticed that I may be getting into a bit of cooking rut. I seem to do a lot of 'cook the seitan, make the sauce, throw it together' kinds of dinners. They've almost become a go-to kind of thing, but this one is more like a destination dinner.
Seitan Provencal
Serves 3
3 chicken seitan cutlets (mine were about 3-4 oz each)
Marinade-
juice from 1/2 a lemon
1/2 cup white wine
2 tsp balsamic vinegar
1 Tbsp olive oil
3 cloves garlic, sliced
1/4 tsp lemon pepper
1/4 tsp thyme
1/2 tsp herbes de provence
1 Tbsp agave
1 tsp mustard
salt and pepper
1-2 Tbsp oil for the pan for frying the seitan
Sauce -
3 shallots, sliced thin
1/4 cup black olives, sliced in rounds
1/4 cup sundried tomatoes, julienned (I used the kind in oil, but reconstituted would work fine)
1 1/2 cup mushrooms, sliced thin
1/4 cup white wine
1/2 tsp thyme
1/4 tsp herbes de provence
remaining marinade + garlic
This is super easy. Throw the marinade together and let your cutlets sit in it for an hour or as long as you can wait.
When you're ready for dinner, heat the oil in the frying pan. Strain the cutlets/marinade so you get the garlic out. Keep the marinade and the garlic separate.
Pan fry the cutlets until golden. Remove from pan, leaving any remaining oil in it.
Add the garlic and the shallots and saute until done. Add the sundried tomatoes, olives and mushrooms. When the mushrooms are lightly cooked, add the white wine and reduce. Add the rest of the herbs and the remaining marinade.
Check seasonings, add the cutlets back in and let simmer about 10 - 15 minutes. It will thicken slightly. Serve over pasta and drizzle some of the extra sauce over the cutlet. Garnish with parsley if you're in the mood for that.
This is one of those dinners that make it look like you worked really hard when you didn't.
In other weekend food, check out this Red Flannel Hash, a Crack of Noon tester. It's a great side!
It looks a little scary when you're making it, like Lizzie Borden got involved with the chopping. But the taste and texture are awesome.Tonight's dinner: possibly a stir fry over peanut noodles.
6 comments:
I hadn't heard of seitan until I stumbled onto your website, but this recipe looks fantastic! My boyfriend and I have managed to cut red meat out of our diet, but are still working on turkey and chicken. I'm excited to give this recipe a try!
Hi Etna,
Congratulations on changing your diet! Good for you! Every change like that helps. Before you know it, they really add up.
You can buy seitan in a natural food store if you want to try it before you make your own from scratch. One brand is called White Wave and it's in the refrigerated section. Since I cook with seitan a lot, I make it at home. It's a little time consuming but not hard at all.
Good luck with your changes and thanks for your post. I'm glad you found my blog.
Thank you so much for the kind words Tami! I really like your blog, and I'll be giving a lot of your recipes a shot. I'm not the best cook in the world, but I'm really eager to try a lot of the dishes you've listed.
I wasn't sure where to get seitan, so thanks also for the heads up. I think I'll start with the store bought stuff first like you said, mostly because I'm too scared of messing it up if I make it on my own! =D
Etna, it's smart to start with the store bought so you can get an idea of what seitan is supposed to be like. But, once you make it with your own, it will be even better!
Someone else mentioned making it with tempeh or tofu. If you are more familiar with those, either one (baked) would also work. I'm just a big seitan fan.
This recipe turned out great, both my husband and I loved it. Definitely would make again.
Wonderful! I'm so glad you enjoyed it. Thanks for posting!
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