Recipe - Chicken Loaves With Marsala Mushroom Sauce

For Chicken Loaves
1 small Onion; chopped fine
2 tablespoon Olive oil
2 pound Ground chicken
1 Celery ribs; chopped fine
One fourth cup Minced fresh parsley
1 One half teaspoon Minced garlic
2 lg Eggs
One fourth cup Milk
One fourth cup Grated Parmesan cheese
One half cup Fresh bread crumbs

REST
6 Garlic cloves; coarsely
chopped
One fourth cup Olive oil
1 cup Sliced mushrooms
1 cup Marsala wine
1 cup Low sodium chicken broth
2 tablespoon Unsalted butter

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