- 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
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.
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.
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.
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).