Chicken Marsala Meatballs

Name: Chicken Marsala Meatballs
Total time: 34
Yield: 4
Ingredients: 3 tablespoons olive oil; 4 leaves fresh sage; 1 pound ground chicken; 1 egg; ¼ cup almond flour; 2 tablespoons grated Parmesan cheese; 1 teaspoon dried sage; 1 teaspoon dried parsley; 1 teaspoon sea salt; ½ teaspoon freshly ground black pepper; 1 (8 ounce) package sliced fresh mushrooms; 1 large shallot, minced; 1 cup low-sodium chicken broth; ⅓ cup Marsala wine; 1 tablespoon unsalted butter; 2 teaspoons arrowroot flour

Recipe by Cindy Anschutz Barbieri from allrecipes.com

Dinner 34 Mins.

Ingredients

4 servings

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3 tablespoons olive oil
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4 leaves fresh sage
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1 pound ground chicken
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1 egg
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¼ cup almond flour
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2 tablespoons grated Parmesan cheese
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1 teaspoon dried sage
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1 teaspoon dried parsley

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1 teaspoon sea salt
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½ teaspoon freshly ground black pepper
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1 (8 ounce) package sliced fresh mushrooms
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1 large shallot, minced
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1 cup low-sodium chicken broth
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⅓ cup Marsala wine
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1 tablespoon unsalted butter
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2 teaspoons arrowroot flour

Instructions

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.