Herbed Roasted "Chicken," Potatoes, and Leeks with Creamy Champagne Sauce

First of all, OMG this is good.

Secondly, the inspiration: I'm trying to make sure that I get enough protein, especially since I'm kicking up my weight training regimen. For starters, I'm going to look for the best veggie chicken. I really love Gardein, but they don't seem to have "naked" chicken. :-( I picked up Quorn's plain cutlets for this exercise. I decided to go this particular direction because of a poem I recently workshopped. No photos, alas. I snarfed it down pretty fast.

Here's what you need for the roast:
2 Quorn chicken "cutlets"
1 medium leek, trimmed
1 fist-sized Yukon Gold potato
A few sprigs of thyme
One sprig of rosemary
Salt
Black pepper
Olive oil
Champagne (or sparkling white. . . nothing too sweet, though)

Here's what you do:
Preheat oven to 375.
Lightly oil a non-stick loaf pan. (I don't have a small enough roasting pan.)
Slice and quarter the potato.
Slice the leek (use as much as you can).
Toss the veggies in the oiled pan, then lightly salt and pepper. Toss on some minced fresh rosemary and  thyme.
Open the champagne and sample some.
Lightly oil the cutlets on one side, then season as you did the veggies.
Pour in enough champagne to cover the bottom by about 1/4 inch. Place in oven.
Double check the champagne and start the sauce*.
After ten minutes, flip the cutlets and lightly oil and season the other side. Put back in the oven, pouring in more champagne if it's gone dry. Cook for ten minutes.

* The sauce

1 T. butter
1 T. flour
1 clove garlic, pressed or minced
About 2/3-3/4 c. milk
About 1/3 c. champagne
Salt
Pepper
Rosemary and thyme

Melt the butter with the garlic in a cute little saucepan over medium heat. When the garlic starts to smell nice and get a little bit soft, you're reading to move on.
Whisk in the flour. Let it bubble and thicken a bit.
Whisk in the milk. Let it bubble and thicken a bit, adding more milk if it gets too thick.
Turn the heat down to medium low.
Add the herbs, champagne, and salt and pepper. Whisk again. Let bubble to cook off some of the alcohol.
Cook until desired texture, tasting as you go.
You might need to add a pinch of sugar if the alcohol hasn't all burned off.

Makes 2 servings. I put the veggies on a plate, topped them with the Quorn, then spooned sauce over everything. I'm not ashamed to say that I literally licked my plate. I'd totally serve this to a guy. . . three aphrodisiacs!