^{(Image: Picatta served with Porcini Polenta)}

After watching my mother eat her way through a real Chicken Piccata and liking everything apart from the fact it was meat, I decided to come up with an alternative.  Piccata is generally made with real chicken that is basted in a sauce of capers, butter and white wine.  Whilst the some people use cream also, I think I prefer it without.

The extra “Chicken” pieces can be used as a burger for leftovers.  It’s got a great flavour and combines soy beans, tofu and gluten flour to get a protein combination.

The sauce is quite delicious with the “chicken” and is basted over it to soak the flavour through.  Whilst the sauce here is for two, you can easily double or reduce the recipe to serve for others at dinner parties.

The piccata is served with a porcini infused polenta, which I will post the recipe for later this week.  I definitely recommend having it with the polenta!

Vegans: Replace the butter with a vegan alternative or olive oil, and you can treat yourself to this one also!

Makes:

• 10 “chicken” pieces
• sauce for 2

Ingredients:

Chicken

• 250 grams firm tofu
• 4 heaped tbs gluten flour
• 400 grams soybeans
• 1 cup oats
• 1 tsp chicken salt
• 5-6 tbs rice flour
• 2 tbs soy sauce
• 1 tsp white pepper
• 1 tsp rosemary

Sauce

• 2 tbs capers
• 1 tbs butter
• 1/2 cup white wine

Instructions:

1. Preheat the oven to 210 degrees C or 410 degrees F.
2. In a jug, mash the tofu and soy beans together.
3. Mix in the liquids and spices.
4. Add the dry ingredients.  If it is a little too wet still, add an extra tablespoon of rice flour.
5. Mould into a chicken fillet shape and place on an oiled tray.  Repeat until there’s no more mixture.
6. Place the tray in the oven and cook 10 minutes each side.
7. In a small fry pan, mix all the sauce ingredients and allow to thicken.
8. Add a couple of “chicken” pieces and grabbing a teaspoon, tip the pan to a side.
9. Grab some of the sauce and pour over the top of the pieces.
10. Repeat for a couple of minutes before serving, pouring the sauce on top.