piccata fondue with panko crusted chicken dippers

Name: Piccata Fondue with Panko crusted chicken dippers
Ingredients: - 1 1/2 cups panko bread crumbs; - three quarter cup chopped fresh parsley, divided; - 1/4 cup flour; - 1 pound chicken tenders; - 1 cup buttermilk; - 1 tablespoon chopped garlic; - 2 tablespoons olive oil; - 1/4 cup dry white wine; - 1 tablespoon flour; - 1 cup low sodium chicken broth; - 1/3 cup fresh lemon juice; - one stick unsalted butter, sliced; - 2 tablespoons capers, drained; - salt and black pepper to taste

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36 Pinches 1 Photo

Lynnda Cloutier

Mission Viejo, CA

Updated on Oct 13, 2012

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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Ingredients

- 1 1/2 cups panko bread crumbs
- three quarter cup chopped fresh parsley, divided
- 1/4 cup flour
- 1 pound chicken tenders
- 1 cup buttermilk
- 1 tablespoon chopped garlic
- 2 tablespoons olive oil
- 1/4 cup dry white wine
- 1 tablespoon flour
- 1 cup low sodium chicken broth
- 1/3 cup fresh lemon juice
- one stick unsalted butter, sliced
- 2 tablespoons capers, drained
- salt and black pepper to taste

How To Make piccata fondue with panko crusted chicken dippers

Step 1

preheat the oven to 450° with a baking sheet coated with 2 tablespoons canola oil inside.

Step 2

For 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.
Step 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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