CHICKEN PICCATA MEATBALLS

I LOVE chicken piccata and so I challenged myself to see if I could do the classic piccata dish (usually with scallopini chicken) into a meatball. The perks of also making it into a meatball is that you can add it to a salad and potentially make it a little healthier.

INGREDIENTS:
Package of ground chicken
2 tbsp capers
zest of one lemon
1/2 a lemon (juiced)
Red pepper flakes
3 cloves garlic
3/4 cup Panko breadcrumbs
1 egg

Sauce:
3 tbsp butter
1tbsp flour
1/4 cup vermouth
1/4 cup white wine
Chopped garlic

Balls: Mix together and mold in small balls and pan sear for 2 min per side on high heat. Transfer to oven for another 3-5 min on 350 or until cooked through.
Sauce: Sauté garlic. Then, melt butter and flour into pan and whisk until it becomes a paste. This allows for the sauce to thicken. Add in vermouth and white wine while continuing to whisk until sauce is a bit thicker. Add back in your balls.

You can then serve over a bed of arugula or rice depending on whatever you want to do!