Mix ground chicken, eggs, cornflake crumbs, salt and pepper until combined. Refrigerate while you prepare the sauce.

Sauté onion and garlic in oil in a medium-sized pot until translucent. Add mushrooms and cook seven minutes or until soft. Add wine, broth, thyme, salt and pepper. Remove from heat and use an immersion blender to blend until smooth.

Bring sauce to a boil. Form walnut-sized balls of chicken mixture and drop one at a time into mushroom sauce.

Cook over a medium flame until chicken balls are cooked through.