[Vegan Chicken Breasts with Paprika, Onions, and Cream]
...Julia says that
'the onions giving the chicken and the sauce a subtle flavor, while the paprika lends fragrance and rosiness...'
...this is a variation of the
VEGAN SUPRÊMES DE VOLAILLE À BLANC
...you start by dropping some minced onions into boiling water for a couple of minutes...
...and then you drain those...and rinse with cold water...
...then you melt some vegan butter in a casserole...
...my Suprême is just tofu...I roughly cut a block of tofu into a Suprême shape and froze it and thawed it...it changes the texture...making it a bit stringier and chewier...
Cooks Illustrated explains it here if you're unfamiliar with the process...
...and roll your Suprêmes in that...and salt and pepper them...
...cover with a buttered round of waxed paper...and pop into the oven...
...then put your blanched onions into a pan...
...with the paprika and vegan butter and cook over low heat...without browning the onions...
...then add the Suprême from the oven...
...and the vegan cream...I'm using homemade (kind of thick) almond milk...but you can use a commercially prepared vegan cream too...
...it does make a lovely 'fragrant' rosy sauce...
...we served ours over noodles with a salad and French bread...
...it was really delicious...I'd make it again...
Substitutions
tofu for the chicken...
homemade (thick) almond milk for the cream...
Recipe here:
Mastering the Art of French Cooking (pp. 268-269)
Wow. That sounds both great AND not terribly involved or complicated! Looks quite yummy. Mmmmmm.
ReplyDeleteHi Beth,
Delete...using tofu definitely simplified the dish over the master recipe with the seitan...but that's really good too...
~Have a lovely day!
That looks sooo good!
ReplyDeleteThanks Éphée,
Delete~Have a lovely day!
Fancy name for chiken and gravy isn't it? haha. Looks good. Love, K
ReplyDeleteHaha!
Delete...you're right...it was good though...
Love,
T