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Michelle

Skillet Chicken Meatballs With Dijon Sauce

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb ground chicken
  • 1/2 cup panko breadcrumbs
  • 1/2 cup parmesan - shredded or grated
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 2 tsp fresh parsley - chopped
DIJON SAUCE
  • 1 tsp butter
  • 1 shallot - chopped
  • 1 tsp lemon zest
  • 1/2 cup white wine
  • 3 tbsp Sir Kensington's Dijon Mustard
  • 1/4 cup chicken broth
  • 1/3 cup heavy cream
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Method
 

MEATBALLS
  1. Preheat oven to 400ยบ F.
  2. Add all meatball ingredients to a large bowl and use your hands to mix, just until combined
  3. Roll to form meatballs, approximately 1-inch in diameter.
  4. Heat the olive oil in a large skillet, add the meatballs and cook for 10 minutes, turning 2 - 3 times to allow all sides to brown evenly.
  5. Remove to a paper-lined plate, set aside.
  6. Add the butter and the chopped shallot to the pan and cook for 2 -3 minutes, until softened.
  7. Stir in the lemon zest and wine and cook for 2 minutes, until slightly reduced.
  8. Whisk in the broth and Sir Kensington's Dijon mustard.
  9. Add the meatballs back to the pan and cook for 2 minutes.
  10. Remove from heat and add the heavy cream, salt and pepper. Stir to coat the meatballs and serve!