Piccata Fondue with Panko crusted chicken dippers

Lynnda Cloutier


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 vote


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


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