I made this last night for dinner. I used a chicken seitan which was packaged in a similar container as most tofu comes in. So it wasn't filets - just kind of already in "chunks" - but it worked out. I followed the recipe exactly, but found it to be a bit too tart - added a tablespoon or two of Earth Balance margarine - gave it a nice contrast, lemon-buttery creamy. I served this over whole wheat spiral pasta and with a simple salad on the side. Very good!! I'll make it again!