Thursday, March 13, 2014

Quorn Chick'n Cutlets with Tomatoes and Tarragon / Vegetarian

I happen to endorse all vegetarian, alternative meat, products made by Quorn.

8 Naked Chick'n Cutlets by Quorn, thawed
Salt and Pepper to taste
2 TBS Grape seed Oil
1 pint or Cherry Tomatoes
3/4 C Sauvignon Blanc Wine
4 small Scallions, sliced
2 TBS fresh chopped Tarragon

Season the Cutlets with salt and pepper

Heat oil in a skillet over medium high heat and saute the Cutlets until browned on both sides.
Set aside on serving plates.
Add Tomatoes to the skillet and cook for 3 minutes.
Add Wine and simmer to reduce the liquid by half.
Fold in the Scallions and Tarragon.
Remove from heat and serve over the Cutlets.

Peace in the Kitchen!

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