1largeGarlic clove,diced or pushed through garlic press
1CupDry white wine
1 1/2CupsChicken broth,seperated
3TablespoonsAll purpose flour
2TablespoonsHeavy Cream
Juice from 1 lemon
3TablespoonsCapers
Salt and pepper to taste
Instructions
For the Crispy Chicken Tenders
Heat oil in a large skillet over medium high heat.
Place chicken tenders in a large bowl and toss with buttermilk to coat all of the chicken. Set aside.
Place bread crumbs, spinach, parmesan cheese, salt and pepper in the bowl of a food processor and pulse to combine.
Place bread crumb mixture in a shallow bowl or dish.
Remove chicken pieces one piece at a time from buttermilk allowing excess to drip off. Place in bread crumb mixture and toss to coat. Place on a clean plate.
Add chicken pieces in hot oil and cook for 2-3 minutes then flip and cook on other side for 2-3 minutes. Remove to a plate lined with a paper towel. *(You will need to cook chicken in batches...probably about 3 batches depending on the size of your skillet.)
For the Piccata Dipping Sauce
Heat a tablespoon of oil in a large skillet over medium high heat. Add diced shallot and saute for 2 minutes. Add garlic and sautee for about 30 seconds taking care not to burn your garlic.
Add white wine and 1 cup of the chicken broth and bring to a boil. Boil for about 3 minutes.
In a small bowl combine remaining 1/2 cup of the chicken broth with flour and stir until smooth.
Pour into the skillet constantly stirring to combine. Cook for 1-2 minutes then add lemon juice, and heavy cream. Cook for 1 more minute then remove from heat.