BRYANNA'S VEGAN "CHICK'N BREASTS" WITH SAVORY BLUEBERRY SAUCE

Serves 4

 (Other possibilities for  the protein part of this dish could be my Crispy Marinated Tofu Slices from World Vegan Feast, or "Breast of Tofu" from my other books, or your own or Chinese mock "chikn" cutlets.)

4 frozen Gardein or Presidents Choice Blue Menu "Chick'n Breasts"

Cajun Spice or Old Bay Seasoning

flour (unbleached or whole wheat)

1 tablespoon olive oil

3 cloves garlic, minced

1 medium onion, minced

1/3 cup dry red wine (can be non-alcoholic)

1/2 cup vegan "chicken-style" broth

2 cups fresh blueberries

1 teaspoon grated organic lemon zest

1 teaspoon chopped fresh rosemary

salt and freshly-ground pepper to taste

Rub the "breasts" with Cajun Spice or Old bay Seasoning all over, then dredge them in flour.  Heat the oil in a 10 to 12-inch nonstick skillet.  When hot, add the floured "breasts and brown them over medium-high heat on both sides.  Remove them from the skillet and add the onion and garlic, salting lightly.  Saute them until softened over medium-high heat, stirring often and adding a splash of water when necessary to keep from sticking.  (ALTERNATIVE METHOD:  While the "breasts" brown, place the onion and garlic in a microwave-safe casserole or Pyrex pie plate, salt lightly, cover and microwave for 5 to 7 minutes on High power-- or until they have softened.  Remove the "breasts" from the skillet and scoop the cooked onion and garlic into the same skillet.)

Add the wine to the skillet and cook over high heat until it has cooked down to about half its original volume.  Add the broth, blueberries, lemon zest and rosemary and tuck the "breasts" into the sauce.  Simmer over medium heat for about 5 minutes, turning the "breasts" once, until they are heated through and the sauce has thickened a bit.  Taste for salt and pepper.