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piccata fondue with panko crusted chicken dippers

(1 rating)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

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

(1 rating)

Ingredients For piccata fondue with panko crusted chicken dippers

  • 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

  • 1
    preheat the oven to 450° with a baking sheet coated with 2 tablespoons canola oil inside.
  • 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.
  • 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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