CREAMY LEMON CHICKEN PICCATA MEATBALLS

By peridot728

Ingredients

• SAUCE:
• 1 1 1 pound ground chicken
• 1 1 1 egg
• 3/4 3/4 3/4 cup breadcrumbs
• 2 2 2 garlic cloves , minced
• 1/4 1/4 1/4 cup chopped fresh parsley
• 1/2 1/2 1/2 cup grated parmesan cheese
• Salt and pepper
• 1 1 1 tbsp olive oil
• 3 3 3 tbsp butter
• 1 1 1 tbsp all purpose flour
• 1 1 1 cup chicken broth
• 1 1 1 cup heavy cream
• 1/4 1/4 1/3 to 1/3 cup lemon juice (adjust to taste)
• 1/4 1/4 1/4 cup capers , drained
• Salt and pepper

Preparation

Step 1

Place Meatball ingredients in a bowl and mix to combine. If it’s too wet to form balls, add a touch of extra breadcrumbs or refrigerate.

Scoop up a heaped tablespoon and with slightly wet hands, roll into balls.

Heat oil in a non-stick skillet over medium high heat. Add half the meatballs and cook for 4 minutes, browning all over but still raw inside. Remove onto a plate, repeat with remaining meatballs.

Wipe skillet clean with paper towel. Reduce heat to medium.

Melt butter in skillet, then add flour. Mix and cook for 1 minute, then add lemon juice, chicken broth and cream.

Bring to simmer then add meatballs. Simmer for 5 minutes or until sauce thickens and meatballs are cooked through. Season to taste with salt and pepper.

Stir through parsley and capers. I like serving this with pasta with more parmesan cheese!

NOTES:

To make this with milk instead of cream, just add an extra 1 tablespoon of flour into the butter, plus add 2 tablespoons of grated parmesan into the sauce. This will thicken the sauce nicely, it will taste fantastic and is a healthier option!