In a skillet, with a little cooing spray, cook the Gardein Chick'n Scallopinis in both sides until browned. Remove from heat.
In the same pan, add the vegetable broth, onion and garlic, and cook until the onions are translucent over medium heat.
Add the dry white wine and lemon juice.
Whisk the cornstarch with cold water until well mixed. Then whisk that mixture into the pan. Let cook while whisking for 2 min.
Add the capers and parsley to the sauce.
Add the cooked Gardein Chick'n Scallopini back to the pan to coat with the sauce.
Remove from the pan and serve with potatoes, pasta, rice and or vegetables.