Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 each egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- to taste Salt and pepper
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon fresh parsley, chopped
Instructions
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and pepper. Mix until well combined.
- Form the mixture into 1-inch meatballs. You should get about 20 meatballs from this mixture.
- Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 6-8 minutes, turning until they’re browned on all sides.
- Once cooked, remove the meatballs from the skillet and set aside. In the same skillet, add sliced mushrooms and sauté for about 5 minutes until browned.
- Pour in the chicken broth and bring to a simmer. Allow it to reduce for about 3-4 minutes.
- Stir in the heavy cream, then return the meatballs to the skillet. Let everything simmer together for another 5 minutes, allowing the flavors to meld.
- Garnish with fresh parsley before serving. Enjoy!
- Prep Time: 15
- Cook Time: 25