Name: Chicken Finger Piccata
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 1 1/2 pounds chicken tenders, or chicken breast cut lengthwise to make 4 tenders per breast; Kosher salt and freshly ground black pepper; 1 cup plus 1 tablespoon all-purpose flour; 3 lemons; 1 large egg; 2 cups panko breadcrumbs; 1/2 cup dry white wine; 1 cup chicken stock; 2 tablespoons extra-virgin olive oil; 4 tablespoons unsalted butter; 2 tablespoons finely chopped flat-leaf parsley; 1 tablespoon capers, drained and rinsed

Pat the chicken dry. Sprinkle both sides with salt and pepper.

Now it's time to make your dredging station. Get out 3 shallow bowls, pie plates or plates with deep sides. Put 1 cup flour in one bowl and add the zest of 1 lemon using a rasp grater. Whisk the egg with 1 tablespoon water in the second bowl. Put the panko breadcrumbs in the third bowl.

Line a rimmed baking sheet with parchment paper. Working in an assembly line, place a chicken tender in the flour mixture and turn to coat both sides; tap off any excess. Place the tender in the egg wash and coat both sides. Finally, coat in the breadcrumbs and place on the prepared baking sheet. Repeat with the remaining tenders.

Juice the zested lemon and 1 of the remaining lemons into a large liquid measuring cup. Slice the third lemon into quarters and set aside for garnish.

Add the wine and chicken stock to the lemon juice. Pour the mixture into a large skillet over a medium-high heat and cook until reduced by half, about 10 minutes.

Meanwhile, heat the olive oil in a second large skillet over medium heat. Add 1 tablespoon of the butter. As soon as the butter melts, add the chicken tenders and cook until lightly golden and cooked through, about 2 minutes per side. Place on a wire rack to drain off any excess oil andr butter and to keep the tenders nice and crispy.

Wipe out the skillet. Melt 1 tablespoon butter over medium heat. As soon as the butter begins to bubble, add in the remaining 1 tablespoon flour. Whisk to combine and cook for 1 to 2 minutes. Pour into a small bowl and set aside.

Finely chop the parsley and capers. Set aside.

Once the liquid has reduced by half, add the flour and butter mixture and continue to cook until thickened, another 1 to 2 minutes. Turn off the heat and stir in the remaining 2 tablespoons butter, the capers and 1 tablespoon chopped parsley. Adjust the seasonings with salt and pepper.

To plate, stack the tenders on top of each other to create a small tent. Garnish with the lemon wedges and the remaining 1 tablespoon chopped parsley. Pour the sauce into a ramekin and serve with the tenders. Enjoy.

Chicken Finger Piccata

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