Chicken Loaves with Mushroom Marsala
Sauce
1 small onion, chopped fine
2 tbsp. olive oil
2 lbs. ground chicken
1 celery rib, chopped fine
1/4 cup parsley, chopped fine
1 1/2 tsp. minced garlic
2 large eggs
1/4 cup milk
1/4 cup grated Parmigiano Reggiano Cheese
1/2 cup fresh bread crumbs
6 garlic cloves, chopped
1/4 cup olive oil
1 cup slice mushrooms
1 cup Marsala
1 cup chicken broth
2 tbsp. butter
In a saucepan cook onion in oil over
moderate heat, stirring occasionally, until softened, then
cool. In a large bowl combine chicken, celery, parsley, garlic, eggs,
milk, cheese, bread crumbs
and onion mixture. Cover and chill 1 hour.
Divide chicken into 5 equal portions
and form into small loaves. In a large deep skillet,
cook garlic in oil over moderate heat, stirring, until golden and discard
garlic.
Add chicken loaves and cook, turning once until golden. Add mushrooms and
Marsala
and cook until liquid is reduced by half. Add broth and cook, covered, 20
minutes.
Transfer loaves to a platter and boil sauce until reduce by half. Whisk in
butter and pour
over chicken loaves.
Makes 5 generous servings.
