Piccata Fondue with Panko-Crusted Chicken Dippers

By tammy1365

Ingredients

• 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

Details

Servings 1
Adapted from justapinch.com

Preparation

Step 1

Directions

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