This is a spin on traditional piccata, which has always been a favorite. What I like about this recipe is that you can make it in advance, and it also freezes well. For best results you really need a meat grinder, to get the courser ground chicken–which is a little involved. Purchased ground chicken might work, but the grind is a bit fine for meatballs.
Ingredients
6 boneless, skinless chicken breasts
8 boneless, skinless chicken thighs
1 1/2 pounds baby portabella or white mushrooms
2-3 shallots
2-3 cloves garlic
2-3 tablespoons olive oil
1 cup parmigiano reggiano
1 1/2 cups breadcrumb
1/2 cup capers (1 or 2 small jars)
1 cup chopped fresh Italian parsley
3 teaspoons salt
1/2 teaspoon finely ground pepper
4-5 lemons
2 cups chicken stock (homemade or organic store-bought)
salt and pepper
1 cup chopped fresh Italian parsley
Recipe
Cut chicken into chunks small enough to be fed into meat grinder, place on sheet pan, and place in freezer until very firm, but not frozen. Meanwhile, slice the mushrooms, dice the shallots, and mince the garlic. Setting aside about a 1/3 mushrooms, saute mushrooms and shallots 5 minutes, add garlic and capers, and cook one more minute, then add the juice of 2 lemons, 1/4 cup chicken stock, and capers. Cook mixture for 3-4 minutes, remove from heat and let cool. Add breadcrumb, cheese, parsley, 2/3 of capers, salt, pepper, and the zest from 2 lemons, and blend together. Grind chicken coarsely into large bowl, and add mushroom mixture, and stir to combine. Add more breadcrumb if the mixture doesn’t hold together. Cook one small patty to check flavor and texture, and adjust seasonings. Once it tastes right, form mixture into small to medium-size meatballs. Place meatballs on sheetpans, and sprinkle with sliced mushrooms and 2 teaspoons capers. Cut one lemon into wedges, and place around meatballs. I had some fresh thyme on hand the last time I cooked this dish, so I strewed sprigs of thyme over the meatballs. Season with salt and pepper, and cook in 400 degree oven until meatballs are cooked through, and beginning to brown. Squeeze one lemon over the meatballs and mushrooms as they cool. Place meatballs in large baking pan, and pour 1/4 cup chicken stock into sheet pans and scrape to get all the brown bits off pans, and to combine the juices from the meatballs and mushrooms. Pour the liquid into a saucepan, and cook until heated through. Adjust seasonings, and pour over meatballs. I often use this method–adding broth as meatballs as they cool–because they absorb the liquid, which ensures moist meatballs. Serve over any kind of pasta, sprinkle with chopped parsley, and pass extra cheese. To freeze leftovers, cool completely, place portions into ziploc bags and remove all air, and place in freezer.
FoodIowa 