Chicken Marsala Meatballs

This is a fun twist on chicken marsala in meatball form. Fast, easy and delicious - perfect for a weeknight meal.

Ingredients

• 1 pound ground chicken
• 1/2 cup grated parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 egg
• 2 tablespoons Garlic Herb
• 8 ounces cremini mushrooms, sliced
• 2 shallots, sliced
  
• 3 sprigs thyme
• 2 tablespoons Shallot Garlic Olive Oil
• 2 tablespoons Traditional Aged Dark Balsamic Vinegar
• 1/2 cup Marsala wine
• 1 cup chicken broth
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup chopped parsley

Instructions

1. In a large bowl, mix the ground chicken, parmesan cheese, breadcrumbs, egg and garlic herb seasoning. Form into small balls.
2. Heat the oil in a skillet over medium heat. Add the meatballs and saute for about 3 minutes per side. Remove the meatballs and set aside. 
3. Add the mushrooms, shallots, salt and pepper and saute for 5 minutes until the mushrooms start to get tender. Add the Marsala wine and simmer for 2 minutes, scraping any brown bits from the pan. Add the balsamic vinegar, chicken broth and thyme. Return the meatballs to the sauce and simmer for about 5 minutes until the meatballs are cooked through and the sauce has slightly reduced. Add the butter to the sauce and stir to melt.  
4. Top with fresh parsley and serve over pasta or with crusty bread.

Takes 25 minutes

Serves 4