Herbed Lemon Chick'n

Finally I have been able to get back to cooking! I wear the wrist/hand brace only at night now, and my injured foot allows me to move about more. Ugh, how I hate injuries! My husband is threatening to buy me steel toed tennis shoes. He's joking, of course, but I am seriously considering making that purchase.

Herbed Lemon Chick'n

2 packages Gardein Chick'n Scallopini (yes, I'm addicted - I love this stuff!)
Olive oil
One onion, chopped
3 cloves garlic, chopped
1 c. broth (I used one Edward and Sons Not-Chick'n bouillon cube in one cup of water)
1 T. dried parsley
1/4 c. lemon juice
1 t. dried oregano
1/2 t. dried basil
2 T. flour
2 T. water
One can sliced black olives

In a pressure cooker, saute the onion and garlic in olive oil. Add the scallopini and brown slightly. Add broth, parsley, lemon juice, oregano and basil. Cover and cook at pressure for 8 minutes. Allow pressure to drop on its own. Once pressure has dropped, remove scallopini and put pressure cooker back on a burner on high. Add flour, water and olives, stirring and boiling until sauce is thickened. Serve the sauce over the scallopini. It also is good over rice.

I also made a couple of sides to go along with it.

Wine Sauteed Mushrooms

One package sliced mushrooms
3 garlic cloves, chopped
Vegan butter
1/4 c. dry red wine

Saute the mushrooms and garlic in the butter. Add the wine and simmer until most of the liquid has evaporated.

Lime Cucumbers

1/2 t. grated lime rind
1 T. freshly squeezed lime juice
2 T. olive oil
1/4 t. salt
1/4 t. pepper
One large cucumber, peeled and sliced

Whisk together everything except the cucumbers. Pour this dressing over the sliced cucumbers and stir gently to coat well.

It was some darned good eating!