Piccata Fondue With Panko Crusted Chicken Dippers Recipes
PICCATA FONDUE WITH PANKO CRUSTED CHICKEN DIPPERS
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
Provided by Lynnda Cloutier @eatygourmet
Categories Other Appetizers
Number Of Ingredients 14
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
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