Make Over Monday

I wanted to try this recipe but decided to lighten it up a bit.  It was really good and will definitely be made again very soon!   Here is the original recipe I found on Spend With Pennies.  I served mine with rice instead of noodles.

 

CREAMY LEMON CHICKEN PICCATA MEATBALLS

IMG_6459

1 lb. ground chicken

1 egg

¾ cup panko breadcrumbs

2 garlic cloves, minced

1 teaspoon dried parsley flakes

½ cup grated reduced fat Parmesan Cheese

Salt and pepper

Sauce:

Pam Olive Oil cooking spray

3 tbsp. butter

2 tbsp. all-purpose flour

1 cup chicken broth

1 cup 1% milk

¼ cup lemon juice

In a large bowl add the ingredients to make the meatballs.  I like my meatballs on the small side I made approximately 25-28 meatballs.   Brown meatballs in a large pan in Pam Olive Oil Cooking Spray.    Melt butter in same pan and add flour making a roux.  Add chicken broth stir until thickened.  Add milk and lemon juice and  bring to a simmer and simmer 15-20 minutes covered allowing sauce to thicken and meatballs to cook thru.  Serve over rice or noodles.

 

~Andrea

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6 comments

  1. Love how you have made this recipe a little lighter but kept all the yummy flavours! Thank you for sharing your Creamy Lemon Chicken Piccata Meatballs with us at Hearth and Soul. Hope you will visit again this week!

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