Isa Chandra Moskowitz’s vegan take on the traditional chicken picatta is just genius. This dish is delicious. It’s savory, tangy, slightly sweet…it’s just so many things. Great on top of your favorite grain or salad greens or gobbled up as is. I usually eat this in a bowl so I can slurp up any leftover sauce. This is a recipe that I always double.
- 1 teaspoon olive oil
- 1 scant cup thinly sliced shallots
- 6 cloves garlic, thinly sliced
- 2 tablespoons breadcrumbs
- 2 cups vegetable broth
- 1/3 cup dry white wine
- A few dashes fresh black pepper
- Generous pinch of dried thyme
- 1 16 oz can chickpeas, drained and rinsed
- 1/4 cup capers with a little brine
- 3 tablespoons fresh lemon juice
- 4 cups arugula
- Cooking spray
Preheat a large heavy bottomed pan over medium. Saute the shallots and garlic for about 5 minutes, until golden. Add the breadcrumbs and toast them by stirring constantly for about 2 minutes. They should turn a few shades darker.
Add the vegetable broth and wine, salt, black pepper and thyme. Turn up heat and bring to a rolling boil and let the sauce reduce by 1/2, it should take about 7 minutes.
Add the chickpeas and capers to heat through, about 3 minutes. Add the lemon and turn off the heat.
If serving with mashed potatoes, place the arugula in a wide bowl. Place mashed potatoes on top, and ladle picatta over the potatoes. The arugula will wilt and it will be lovely. If you are serving solo, just pour right over the arugula.
Recipe and photo courtesy of Ppk.com.