Gardein knows how to make a chicken-like substance that you would swear was chicken. You can get it in the basic “Scallopini” form and do with it whatever you want, like I did with my “Meatless Barbequed Chicken with Sauteed Green Beans and Garlic Potatoes”. They also take this same chicken-like stuff and make their own sauces to go with them, such as Mandarin Orange and a Buffalo Wing style. And, they make this one that got mixed reviews in the Hound household, Gardein Chick’N Dijon.The large chicken-like pieces are apparently the same as in the scallopini, but a little bigger (though only two in a package) and unlike the scallopini, the Dijon does not come frozen, so the cooking time is about five minutes.
So, I fired up the rice cooker, got my pan nice and hot with my safflower oil, and put in the chick’n pieces, and cooked them the recommended two minutes on a side. I would have cooked them longer to get that real sauteed, almost crunchy effect, but my pan was pretty hot and they got fully cooked to my taste in the two minutes. I aded the enclosed dijon sauce, sauteed about 40 seconds, turning the chick’n a couple of times, and served with white rice.
The chicken itself came out its usual good, chickeny consistency, and tasted, also as usual, similar to chicken. Now, the sauce. I thought it was a pretty good dijon sauce. I used to love the Chicken Dijon at one of Los Angeles’s venerable old classic restaurants, the Pacific Dinning Car, which was not too far from my old office in downtown LA. I’m not saying one would confuse the two dishes, but Gardein’s version did bring back fond memories of the delicious and expensive PDC entree. Gardein does not put in plump, juicy mushroom slices, as does PDC, and there is no comparing a prepared, in-a-box version with the real thing, but the mustardy flavor and hints of garlic and paprika did make Gardein’s concoction an enjoyable remembrance of real chicken past.
MrsHound, on the other hand, had a different opinion, I am sure partially colored by the fact that I do not think I ever saw her order, or even consume, chicken dijon in the 38 or so years we’ve known each other. She found the sauce too thick and tart. So, be aware of this, should you venture forth and try it yourself.
On the Hound scale, I give it a 6.5 out of 10.