| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Poultry, Restaurants, Chicken | 5 | Servings | |
INGREDIENTS
| —For Chicken Loaves— | ||
| 1 | sm | Onion; chopped fine |
| 2 | tb | Olive oil |
| 2 | lb | Ground chicken |
| 1 | Celery ribs; chopped fine | |
| 1/4 | c | Minced fresh parsley |
| 1 1/2 | ts | Minced garlic |
| 2 | lg | Eggs |
| 1/4 | c | Milk |
| 1/4 | c | Grated Parmesan cheese |
| 1/2 | c | Fresh bread crumbs |
| 6 | Garlic cloves; coarsely chopped | |
| 1/4 | c | Olive oil |
| 1 | c | Sliced mushrooms |
| 1 | c | Marsala wine |
| 1 | c | Low sodium chicken broth |
| 2 | tb | Unsalted butter |
INSTRUCTIONS
REST Prepare chicken loaves: 1. In a saucepan cook onion in oil over moderate heat, stirring occasionally, until softened, and cool. In a large bowl combine well chicken, celery, parsley, garlic, eggs, milk, cheese, bread crumbs, and onion mixture. Cover mixture and chill 1 hour. 2. Divide chicken mixture into 5 equal portions and form into small loaves. 3. In a large deep skillet cook garlic in oil over moderate heat, stirring, until golden. Remove 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 chicken broth and cook, covered, 20 minutes, or until meat thermometer inserted in center registers 170F. Transfer loaves to a platter and boil sauce until reduced by half. Whisk in butter and pour sauce over loaves. Serves 5 generously. Per serving: 694 Calories; 41g Fat (56% calories from fat); 63g Protein; 9g Carbohydrate; 261mg Cholesterol; 504mg Sodium Recipe by: Doug Arango's - Reprinted in Gourmet Magazine (4/94) Posted to TNT - Prodigy's Recipe Exchange Newsletter by <ebburtis@ix.netcom.com> on Aug 11, 97
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