Recipe By : Doug Arango's - Reprinted in Gourmet Magazine (4/94)
Serving Size : 5 Preparation Time :0:00
Categories : Poultry Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For Chicken Loaves:
1 sm Onion -- chopped fine
2 tb Olive oil
2 lbs Ground chicken
1 Celery ribs -- chopped fine
1/4 c Fresh parsley -- minced
1 1/2 ts Garlic -- minced
2 lg Eggs
1/4 c Milk
1/4 c Parmesan cheese -- grated
1/2 c Fresh bread crumbs
6 cl Garlic -- coarsely chopped
1/4 c Olive oil
1 c Mushrooms -- sliced
1 c Marsala wine
1 c Low sodium chicken broth
2 tb Unsalted butter
Prepare Chicken Loaves:
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.
Divide chicken mixture into 5 equal portions and form into small
loaves.
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 170 F. Transfer loaves to a platter and boil sauce until
reduced by half. Whisk in butter and pour sauce over loaves.
