PICCATA FONDUE WITH PANKO CRUSTED CHICKEN DIPPERS

Piccata Fondue with Panko crusted chicken dippers image

Provided by Lynnda Cloutier @eatygourmet

Number Of Ingredients 14

- 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

Steps:

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

There are no comments yet!

Name

Message