Appetizers / Snacks
Piccata Fondue with panko-crusted chicken dippers
If you like chicken piccata, you'll love this buttery-lemony Piccata Fondue with crispy panko-crusted chicken tenders.
FOR THE CHICKEN, COMBINE:
FOR THE FONDUE, SAUTÉ:
Good to Know
If you can’t find chicken tenders, cut 1 pound boneless, skinless chicken breasts into 1-inch-wide strips, then cut strips into thirds.
Preheat oven to 450° with a baking sheet, coated with 2 Tbsp. canola oil, set inside.
For the chicken, combine panko, parsley, and 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, sauté garlic in oil in a large sauté pan over medium heat, 1 minute. Deglaze pan with wine; cook until nearly evaporated.
Whisk in 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 ¼ cup parsley; season with salt and pepper.
% Daily Value*
Total Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 43mg 14%
Sodium 243mg 10%
Carbs 9g 3%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.