AFC Chicken Piccata Benedict – GOAT


The Animal-Free Chef’s take on Chicken Piccata served over toasted English muffin as a Benedict breakfast preparation. Wow! Surprise ingredient? Apple cider in the piccata sauce. Ni-i-ce!

Makes 6 servings

Sauce: makes almost 3 cups

3 c. apple cider

3 chicken-style bouillon cubes, Massel brand

2 t. dried tarragon

2 t. garlic powder

1 t. onion powder

2 T. fresh lemon squeeze

1 t. pink Himalayan salt plus to taste

fresh grind black pepper to taste

1/2 c. cider mixed with 1/4 c. flour in jar with tight-fitting lid and shaken vigorously till flour completely dissolves


2 T. extra virgin olive oil

1 T. margarine

7 lg. garlic cloves, peeled and very thinly sliced

14.1 oz. can hearts of palm, drained, carefully rinsed and sliced into 1/4 inch disks

1 lb. Delight Soy chicken nuggets, thawed and cut in half

pink Himalayan salt to taste

fresh grind black pepper to taste

3 T. sm. capers including some juice in the spoon

fresh tarragon leaves for garnish and added flavor

English muffins sliced in half, lightly toasted and spread with softened margarine (1 sliced per serving)


In large saucepan, over medium heat, combine cider, bouillon cubes, tarragon, garlic and onion powders. Bring to soft boil, mash bouillon cubes with masher till dissolved and cook about 5 minutes.

Add fresh lemon plus salt and pepper. Return to boil, then add cider and flour mixture, stirring continuously till thickened.

Add optional tarragon leaves and cook for about 15 minutes.


In extra-large skillet, over medium-low heat melt olive oil and margarine.

Add sliced garlic, stir and cook about 1 minute.

Add hearts of palm disks, carefully distribute in pan and cook without turning for about 4 minutes.

Add vegan chicken nuggets and cook till they brown on the bottoms. Now turn carefully all ingredients together. Cook a few more minutes, then remove from heat. Adjust for salt and pepper.

Add sauce to vegan chicken skillet, stirring to disperse evenly. Cook about 5 minutes then cut the heat off. Adjust for salt and pepper.

When ready to serve: Toast English muffins and spread with softened margarine. For each serving place one half muffin on individual plates.

Top generously with the vegan chicken and Piccata sauce.

Top with extra leaves of fresh tarragon and serve.

Notes: English muffins soak up the sauce like a pancake so be generous with it. Lots of sauce! Love this dish!


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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