Today we are making a vegan version of the infamous Marry Me Chicken. It's a creamy chicken dish that's easy to make but so good you just may be asked to get married because it is THAT GOOD!
Ingredients
8-12 oz of vegan chicken preferably filet style. We used Lightlife Chicken Strips (if they're frozen, thaw them out)*
1/2 cup of flour, seasoned with a little salt
Vegetable Oil
1/3 cup of vegan butter
2 tbsps crushed garlic
1 cup of vegetable broth (a vegan beef or chicken broth is preferred)
8oz of vegan cream cheese, we used tofutti as its the thickest out there
1/3 cup of non dairy unsweetened milk
1 cup of vegan parmesan
1 tbsp of Italian seasoning
1-2 tsps of crushed red pepper
Salt and Pepper
8.5 oz jar of sun-dried tomatoes in oil, oil drained
2 cups of Freshly cut basil
Rice or potatoes for serving
*You can easily use cauliflower, tempeh or tofu instead.
Directions
I formed my strips into patties
Dredge each patty into salted flour to coat
Wipe off excess flour
Heat a good amount of oil in a pan over medium high heat
Add your floured patties
Cook on each side until golden
Remove patties from pan
To the pan add your butter
Once melted add in your garlic
Cook for 2-3 minutes
Add in your broth
Cook for 5 minutes
Add in your cream cheese and non dairy milk
Cook until cream cheese has melted
Add in your parmesan
Mix well
Add in your Italian seasoning and crushed red pepper
Season generously with salt and pepper
Cook for 3-5 minutes
Add in your drained sun-dried tomatoes
Cook until creamy and thickened
Add in your browned patties
Cover each with sauce
Turn off heat
Garnish with basil
Serve patties with rice or potatoes
Enjoy!