Chick'n Paillard Over Thyme-Whipped Potatoes With Chardonnay and Leek Creamed Wild Mushrooms

by Lex Townes, Veg Advantage chef

For the Potatoes:
1 1/2 lbs. gold potatoes, skin on (may substitute red bliss or peeled white potatoes)
1 Tbsp. salt
3 Tbsp. Earth Balance margarine
1/4 cup unsweetened MimicCreme
1 Tbsp. finely chopped fresh thyme
Salt and pepper, to taste

Place the potatoes and salt in a pot, cover with water, and bring to a rapid simmer.
Cook for 15 minutes, or until the potatoes are fork tender—do not overcook, as the potatoes will absorb water and ruin the flavor and texture. Drain well and place the hot potatoes in a large bowl. Mash with a potato masher or a fork until just mashed. Add the margarine, MimicCreme, and thyme and incorporate well.
Season with salt and pepper. Do not over mix, as this will make the potatoes gummy.

For the Chick'n:
4 Gardein chicken breast halves, fully thawed
2/3 cup all-purpose four
2 1/2 tsp. salt
2 tsp. black pepper
1/2 cup unsweetened MimicCreme
1/2 cup vegetable oil

Slice each "chicken breast" lengthwise and on the bias to create two flat, long slices. Place the halves between plastic wrap and gently pound into flat, even pieces (this is to achieve a paillard similar to pounded veal paillards).
Combine the four, salt, and pepper and reserve. Immerse each pounded chicken piece into the MimicCreme to coat well. Dredge the wetted pieces into the seasoned flour. Heat the oil in a large flat-bottomed pan. Once well heated, add slices of the paillard to the pan and brown on each side, about 2 to 3 minutes on each side (this may be done in batches, as the pan cannot be over loaded).

For the Leeks:
2 large leeks, roots and tough outer green leaves removed but tender inner leaves intact, cut in half and sliced into 1/2-inch pieces
1 Tbsp. Earth Balance margarine
1 Tbsp. olive oil
2 thyme sprigs
1 bay leaf
Place the leeks in a deep bowl of cold, clean water and agitate very well (leeks are extremely dirty, so be sure to get them moving).
Remove and drain well.
Heat the margarine and oil in a sauté pan.
Add the leeks, thyme, and bay leaf and cook slowly for 10 minutes, or until the leeks are softened but still bright green in color.

To Assemble:
3 Tbsp. oil
2 cups sliced wild mushrooms (shitake, trumpet, hen of the woods, chanterelle, etc.)
2 Tbsp. minced shallot
1 tsp. chopped garlic
1 cup chardonnay wine
1 cup vegetable broth
1/2 cup unsweetened MimicCreme
Prepared leeks
1 1/2 tsp. chopped fresh thyme
2 Tbsp. Earth Balance margarine
Salt and pepper, to taste

Heat the oil in the same skillet used to brown the "chicken breasts" (leave any brown bits stuck to the bottom for flavor). Add the mushrooms and shallots and cook for 4 to 5 minutes, or until the mushrooms have just softened. Add the garlic and cook for 1 minute. Add the wine and reduce the liquid by 3/4. Add the vegetable broth and the MimicCreme and reduce by ½. Add the leeks and heat through, then add the thyme and heat through. Remove from the heat and whisk in the margarine to create a creamy sauce. (Note: If the sauce breaks or is not thick enough, use slurry of 2 tsp. arrowroot and 2 tsp. cold water; whisk together, and add to simmering sauce to bind and thicken.) Season with salt and pepper.
Serve over the potatoes and "chicken" and enjoy!

Makes 4 entrées