- 3 tablespoons olive oil
- 4 leaves fresh sage
- 1 pound ground chicken
- 1 egg
- 1/4 cup almond flour
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon dried sage
- 1 teaspoon dried parsley
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 (8 ounce) package sliced fresh mushrooms
- 1 large shallot, minced
- 1 cup low-sodium chicken broth
- 1/3 cup Marsala wine
- 1 tablespoon unsalted butter
- 2 teaspoons arrowroot flour
- Heat a large skillet over medium-high heat. Swirl in olive oil and heat until very hot. Add sage leaves; fry until crisp, about 1 minute per side. Transfer sage leaves, using tongs, to a plate lined with paper towels. Remove skillet from heat, reserving oil.
- Mix ground chicken, egg, almond flour, Parmesan cheese, sage, parsley, salt, and pepper together in a large bowl. Form into balls using an ice cream scoop, a tablespoon, or your hands.
- Reheat oil in the skillet over medium heat. Cook meatballs until browned on all sides, about 7 minutes. Add mushrooms and shallot; cook until tender, about 5 minutes.
- Stir chicken broth, Marsala wine, butter, and arrowroot flour into the skillet. Cover and cook, stirring once, until sauce thickens slightly, 5 to 7 minutes.
04/12/2018
recipepes.com
Chicken Marsala Meatballs, recipe
PT15M
PT1H
5
455 calories
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