This is a favorite dish I grew up with and I simply veganized. I like to serve it over rice but it can also be served with pasta, potatoes. Mushrooms are optional. If you do not want to use white wine, sub veggie stock.
- Vegan chicken strips or cutlets
- Sour cream
- Mushrooms, 1 container
- Onion, diced
- White wine, 1/2 cup
- 1 TBLS flour
- 3 cloves garlic, minced
In a skillet, if using frozen chicken, over a med heat, thaw and cook chicken. Remove from pan and set aside.
Add dash of oil to skillet and saute onions.
Add garlic and cook for a few more minutes.
Stir in flour and continue to cook
Add in wine and simmer
Add in sour cream
Salt and pepper to taste.
Serve over rice. Garnish with chopped parsley.