Chicken Loaves with Marsala Mushroom Sauce
Ground chicken loaves with Parmesan and fresh herbs, pan-seared golden and simmered in a rich Marsala mushroom sauce finished with butter. Italian comfort food at its finest.
YIELD
5 servingsPREP
60 minCOOK
20 minREADY
80 minThink of these as the sophisticated cousin of meatloaf. Ground chicken mixed with Parmesan, fresh parsley, celery, and bread crumbs gets shaped into individual loaves, then pan-seared until golden.
But the real star here is the sauce. Marsala wine, sliced mushrooms, and chicken broth reduce down into something glossy and deeply savory, finished with a swirl of butter that makes every bite feel like a special occasion.
This is Italian Sunday dinner energy. Serve these loaves over mashed potatoes or alongside roasted vegetables and let the sauce do the talking.
Chef Tips
- Chill the chicken mixture for the full hour. Cold mixture holds its shape better when you form the loaves and they won’t fall apart in the skillet.
- Use dry Marsala, not sweet. Dry Marsala gives you a richer, more complex sauce with a nutty depth.
- Don’t skip the step of cooking garlic cloves in oil and then discarding them. They infuse the oil with flavor without leaving burnt bits in your sauce.
- Reduce the sauce after removing the loaves. A loose sauce is a missed opportunity. Boil it down until it coats the back of a spoon.
Ingredients
Directions
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 3. In a large deep skillet cook garlic in oil over moderate heat, 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 thermo meter 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.
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