This delicious marinade adds flavor to boring chicken dishes. But you could also use this on turkey, salmon, and pork chops! I served the brown rice that I used to prepare this dish with a sauce created from some of the leftover marinade. DELICIOUS!!!
| Prep Time: | 15 mins |
| Cook Time: | 19 mins |
| Total Time: | 34 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
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.
Nutrition Facts
| Calories | 382 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 123 mg |
| Dietary Fiber | 2 g |
| Protein | 34 g |
| Saturated Fat | 5 g |
| Sodium | 605 mg |
| Sugars | 4 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I made these meatballs with beef and the only thing I changed was are used cornstarch they came out fabulous so delicious
I should’ve followed my instincts more & the recipe less. It was pretty good, but not worth the effort. I subbed with ground turkey. Added the egg & wondered why; had to add 1/4c breadcrumbs, but it wasn’t enough. Too soft so most fell apart I couldn’t get myself to put sage in Chicken Marsala, thank goodness. The other reviewer not meatballing is a good idea.
I liked this recipe a lot. Made it the second time without forming into meatballs, just scramble frying the ground chicken. It is a nice quick dinner!