Piccata Fondue with Panko-Crusted Chicken Dippers

By cserumga

Per serving: 192 cal, 12g total fat, 43mg chol, 243mg sodium, 9g carb, 0g fiber, 11g protein

Ingredients

• For the chicken:
• 1 1/2 cups panko bread crumbs
• 3/4 cup chopped fresh parsley, divided
• 1/4 cup all purpose flour
• 1 lb chicken tenders
• 1 cup buttermilk
• For the fondue:
• 1 Tbsp chopped garlic
• 2 Tbsp olive oil
• 1/4 cup dry white wine
• 1 Tbsp all purpose flour
• 1 cup low-sodium chicken broth
• 1/3 cup fresh lemon juice
• 1 stick unsalted butter, sliced
• 2 Tbsp capers, drained
• Salt and black pepper, to taste

Details

Servings 12
Cooking time 30mins

Preparation

Step 1

Preheat oven to 450 with a baking sheet coated with 2 Tbsp calona oil inside.

For the chicken, combine panko, 1/2 cup parsley, and 1/4 cup flour.

Cut tenders into thirds, dip in buttermilk, then into panko mixture. 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).

For the fondue, saute garlic in oil in a large saute pan over medium heat, 1 minute. Deglaze pan with wine; cook until nearly evaporated.

Whisk in 1 Tbsp 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.