Lettuce-Wrapped Chicken Piccata

Ingredients

• 1 pound chicken tenders, cut into bite-size chunks
• Flour for dredging
• 2 eggs
• 2 tablespoons milk
• 2 cups fresh or panko breadcrumbs
• 6 tablespoons butter, divided
• 1 1/2 teaspoons flour
• 1/2 cup Mirassou Sauvignon Blanc
• 1/4 cup chicken broth
• 1/4 cup fresh lemon juice
• 3/4 teaspoon sugar or to taste
• 2 cloves garlic, minced
• About 26 small pieces escarole leaves

Instructions

1. Dip chicken pieces in flour, then in egg mixture, then in breadcrumbs.
2. Melt 4 tablespoons butter in a large skillet; add chicken and cook over medium heat for about 5 minutes on each side or until golden brown.
3. Remove from skillet and add remaining butter. Stir in flour and cook for 1 minute.
4. Add wine, broth and lemon juice, sugar and garlic to skillet; cook for about 5 minutes; remove from heat and let cool slightly.
5. Wrap chicken in escarole leaves and secure with toothpicks. Serve with lemon butter sauce from pan.