Description

Make a twist on the classic chicken marsala using chicken meatballs. Serve them as an appetizer or as a main dish, perhaps served on a bed of your favorite pasta. You may want to double the sauce to be sure that there is enough to serve on the pasta.

Ingredients

• 1/4 c. panko breadcrumbs
• 2 T. milk, at room temperature
• 1/3 c. plus 1 T. dry, good quality Marsala wine, divided
• 1 lb. ground white meat chicken
• 1/4 c. grated pecorino cheese, plus extra for serving
• 1 large egg, beaten
• 2 T. freshly chopped parsley
• 1 t. kosher or sea salt, divided
• 1/8 t. freshly ground black pepper
• 2 T. extra-virgin olive oil
• 8 oz. cremini mushrooms, cleaned and sliced
• 1 large shallot, minced
• 1 1/2 t. flour
• 1 1/4 c. low-sodium chicken broth/stock

Steps

1. Preheat the broiler to high heat. Generously spray a baking sheet with non-stick cooking spray.
2. In a large bowl, mix together breadcrumbs, milk and 1 T. Marsala wine; soak for 5 minutes. Add chicken, pecorino cheese, egg, parsley, pepper and 1/2 t. salt; using your hands, gently mix until just combined. Form mixture into tablespoon-size balls; place on prepared baking sheet. Broil for 5 minutes, or until meatballs are just beginning to brown and are barely cooked through. Remove from the oven; set aside.
3. In a skillet, heat 1 T. olive oil over medium-high heat; add mushrooms; cook, stirring with a wooden spoon, until mushrooms are browned on all sides, about 5 minutes. Add shallots and remaining 1/2 t. salt; cook for 2 minutes; lower heat to medium; stir in the flour and remaining 1 T. olive oil. Add 1/3 c. Marsala wine; stir until mixture is smooth. Whisk in the chicken broth/stock; simmer 5 minutes. Add the meatballs to the sauce; simmer for 5 minutes so flavors blend.