CREAMY LEMON PICCATA SAUCE WITH CHICKEN MEATBALLS

Creamy Lemon Piccata Sauce with Chicken Meatballs image

Provided by Lee Thayer

Categories Chicken

Time 25m

Number Of Ingredients 9

3 Tbsp butter
1 Tbsp all purpose flour
1 c chicken broth
1 c whipping cream
1/4 c lemon or lime juice
1/4 c capers, drained
salt and pepper, as desired
500 g chicken meatballs, of your choice (1 lb)
500 g cooked spaghetti or pasta of choice (1 lb)

Steps:

1. For the meatballs, your choice, freshly made, baked, or frozen (thawed).
2. Heat a pot of salted water to a boil, when boiling, add the spaghetti and cook until tender. Drain. While the water is heating you can proceed on with the rest of the steps.
3. In a non stick pan, add 1 tablespoon of cooking oil, your choice, when hot, brown the meatballs. Work in batches if needed and as they are browned, remove to a plate and set them aside. (I used my baked chicken meatballs.)
4. Reduce the heat to medium and wipe out the pan, add the butter. When the butter is melted, add the flour and mix into the butter, whisk constantly and cook for about 1 minute, now add the broth, lemon or lime juice, and the whipping cream, and whisk together.
5. When the sauce is at a simmer, add the meatballs. Simmer for 5-8 minutes or until the sauce is starting to thicken, if using freshly made meatballs, check one to make sure it is cooked through. Taste the sauce and season with salt and pepper as desired.
6. When the sauce is thickened as desired, stir in the drained capers, let cook 1 more minute, remove from heat. (I added some chopped White Crab mushrooms as well, but that is just me.)
7. Serve over cooked pasta of your choice and garnish with Parmesan cheese. Enjoy.