Piccata Fondue with Panko-Crusted Chicken Dippers

By lorik

This recipe has been modified from the original post.

Ingredients

• For the Chicken:
• 1 1/2 cups panko bread crumbs
• 3/4 cup chopped fresh parsley, divided
• 1/4 cup flour
• 1 pound chicken breast tenders
• 1 cup buttermilk
• For Fondue:
• 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

Details

Servings 4
Adapted from justapinch.com

Preparation

Step 1

Soak chicken in Buttermilk for at least 1 hour.

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

Mix the Panko, 1/2 cup parsley, and 1/4 cup flour in a small dish. Remove chicken from buttermilk, allowing excess to drip off. Then place chicken in panko mixture, and press to adhere. Repeat with all of the chicken. Allow chicken to sit for 10 minutes.

After set time, transfer chicken to hot baking sheet; bake 10 minutes, flip and bake until cooked through and golden, about 10 minutes more. Check temperature, you're looking for 155.

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.