piccata fondue with panko crusted chicken dippers
(1 rating)
if you can't find chicken tenders, cut 1 pound boneless skinless chicken breasts into 1 inch wide strips, then cut strips and two thirds.Source: Unknown
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(1 rating)
Ingredients For piccata fondue with panko crusted chicken dippers
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1 1/2 cups panko bread crumbs
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three quarter cup chopped fresh parsley, divided
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1/4 cup flour
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1 pound chicken tenders
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1 cup buttermilk
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1 tablespoon chopped garlic
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2 tablespoons olive oil
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1/4 cup dry white wine
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1 tablespoon flour
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1 cup low sodium chicken broth
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1/3 cup fresh lemon juice
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one stick unsalted butter, sliced
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2 tablespoons capers, drained
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salt and black pepper to taste
How To Make piccata fondue with panko crusted chicken dippers
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1preheat the oven to 450° with a baking sheet coated with 2 tablespoons canola oil inside.
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2For the chicken mix the Panko, 1/2 cup parsley, and 1/4 cup flour transfer chicken to hot baking sheet; bake 10 minutes, flip and bake until cooked through and Golden, 10 minutes more. If not Golden, broil to desired color.
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3. For the fondue, sauté garlic and oil in a large sauté pan over medium heat, one minute. Deglaze pan with wine; cook until nearly evaporated. Whisk in 1 tablespoon flour, then broth and lemon juice until smooth and sauce thickens slightly. Add butter, a few slices at a time, until melted. Stir in capers and remaining 1/4 cup parsley: season with salt and pepper. Makes 12 servings
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