CHICKEN PICCATA MEATBALLS

1 cup seasoned fine dried breadcrumbs

3 shallots, minced

1 egg, lightly beaten

1/4 cup freshly grated Parmesan cheese

1/4 cup half-and-half cream

1 tbsp capers, coarsely chopped, + 2 tbsp whole capers

3 tbsp minced fresh parsley + more for garnish

3/4 tsp kosher salt

1/2 tsp black pepper

1/4 tsp garlic powder

1 lb ground chicken

3 tbsp olive oil

1/2 cup dry white wine (or more chicken broth)

2 1/4 cups low-sodium chicken broth (see note above)

3 tbsp fresh lemon juice 

6 tbsp cold butter, cubed

Angel hair pasta for serving 4

In a large bowl stir together 1/3 cup of the breadcrumbs, 1/4 cup of the shallots, egg, Parmesan, half-and-half, chopped capers, 1 tbsp of the parsley, salt, pepper, and garlic powder. Add chicken and stir gently until combined.

Put remaining breadcrumbs in a shallow dish. Shape chicken mixture into 12 meatballs. Roll meatballs in the breadcrumbs to lightly coat.

Heat oil in a very large, deep skillet over medium heat. Cook meatballs in hot oil, turning occasionally, until browned on all sides, about 5 minutes. Remove meatballs from skillet.

Add the whole capers and remaining shallots to skillet. Cook, stirring constantly 1 minute. Add wine, then use a wooden spoon or spatula to scrape up any browned bits from bottom of skillet. Add broth and bring to a boil. Return meatballs to skillet. Reduce heat to medium and simmer, stirring occasionally, 6 to 7 minutes or until liquid is reduced by half and an instant-read thermometer inserted into center of meatballs registers 165-degrees.

Push meatballs to one side of the pan and reduce heat to low. Whisk in lemon juice and butter, one piece at a time, stirring constantly, until butter is melted and sauce is slightly thickened. Stir in remaining 2 tablespoons parsley. Remove from heat. Stir gently to coat meatballs in sauce. Serve immediately over pasta. Garnish with additional parsley.

Yield: 4 servings

recipe and photo allrecipes 2025