On any Italian menu you'd be hard pressed not to find this classic dish. In lieu of chicken breast, I opted for meatballs in this version. •Meatball• 1 lb. Lean Ground Chicken Salt to taste Pepper to taste 1 tsp Garlic Powder 2 tbsp Garlic minced 1 tbsp Fennel seed crushed 1 tbsp Oregano Oat Flour 2 tbsp Olive Oil •Marsala Sauce• 2 Shallots minced 3-4 Garlic cloves minced 1 C Sliced Portobello Mushrooms 1 C Marsala Wine 3 C Chicken Stock Parsley In a bowl, combine lean ground chicken, salt, pepper, garlic powder, minced garlic, crushed fennel seed and oregano. Form seasoned ground chicken into meatballs and dust with oat flour. This is will serve as the thickening agent for the sauce later. Brown the meatballs in one tablespoon of olive oil. Once browned, remove from the pot and set aside. In a tablespoon of olive oil, sauté minced shallot until translucent. Add minced garlic and sauté for a minute. Add sliced mushrooms and sauté until they have wilted. Stir in the Marsala wine and chicken stock, stirring to combine. Return the meatballs to the pan. Bring the sauce to a boil and reduce to a simmer. Allow the sauce to reduce by half for the next twenty minutes. It will thicken and the flavors will marry. Towards the end of the reduction, sprinkle with fresh parsley. Serve immediately with spaghetti, spaghetti squash or any noodle of your liking.
*Oat flour was used as a healthier alternative to white flour, however, the white flour is certainly acceptable to use.