Ingredients
| For Chicken |
| 1 ½ Cups Panko Bread Crumbs |
| ¾ Cup Parsley, Fresh, Chopped, Divided |
| ¼ Cup Flour, All-Purpose |
| 1 Lb. Chicken Tenders, 1” Strips |
| 1 Cup Buttermilk |
| For Fondue |
| 1 Tbsp. Garlic, Chopped |
| 2 Tbsp. Olive Oil |
| ¼ Cup Dry White Wine |
| 1 Cup Chicken Broth, Low Sodium |
| 1/3 Cup Lemon Juice, Fresh |
| 1 Stick Butter, Unsalted, Sliced |
| 2 Tbsp. Capers, Drained |
| Salt and Black Pepper To-taste |
Instructions
- Preheat oven to 450 degrees with a baking sheet coated with 2 Tbsp. canola oil inside.
- For the chicken, combine panko, ½ cup parsley and ¼ cup 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, 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 1 Tbsp. 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.
Serves 12. Total Time: 30 minutes