Preparation Steps

• In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, salt, and pepper. Mix gently until just combined. Do not overmix.
• Form the mixture into meatballs, about 1-inch in diameter.
• Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Remove meatballs from skillet and set aside.
• In the same skillet, whisk in flour and cook for 1 minute. Gradually whisk in chicken broth and lemon juice. Bring to a simmer, stirring constantly. Add capers and cook for 2-3 minutes, or until the sauce has thickened slightly.
• Reduce heat to low. Stir in butter, one cube at a time, until melted and the sauce is smooth and glossy. Season with salt and pepper to taste.
• Return the meatballs to the skillet and toss to coat with the sauce. Simmer for 5 minutes to allow the flavors to meld.