20 minCook
  • 2 8oz pouches Daring Original Breaded Pieces, frozen
  • 4 tbsp vegan butter, divided
  • 2 medium shallots, minced
  • 3 cloves garlic, thinly sliced
  • 1/8 tsp red pepper flakes
  • 1 cup vegetable stock
  • 2 1/2 tbsp capers, roughly chopped
  • 1 tsp lemon zest
  • Juice of 1/2 lemon
  • 2 tbsp chopped parsley, divided
  • 1/2 tsp black pepper
  • Kosher salt, to taste
Piccata Be Daring

Step 1

Preheat oven to 425ºF. Line a large sheet pan with parchment paper and arrange the Daring Breaded Pieces in one even layer. Bake for 12 to 14 minutes (flipping halfway through) or until crisp and golden-brown. Remove from the oven.

Daring breaded plant based chicken pieces

Step 2

Meanwhile, place a large skillet over medium heat. When hot, add 2 tbsp vegan butter, shallots, garlic and red pepper flakes. Sauté until translucent and fragrant, about 4 to 5 minutes, and add vegetable stock. Simmer over medium heat for 6 to 7 minutes or until reduced by half.

Butter sauce in skillet

Step 3

When reduced, turn heat to low and whisk in the remaining butter, capers, lemon zest and juice, 1 tbsp parsley and black pepper. Combine until smooth. Season to taste with salt, if necessary.

Daring plant based chicken piccata in skillet

Step 4

Add the baked Daring Pieces to the skillet and spoon all over with the pan sauce. Garnish with the remaining parsley and serve hot, family-style, with your favorite pasta or a green salad (with crusty bread to soak up all that delicious pan sauce).