CHICKEN LOAVES WITH MARSALA
Servings: 8

2 lbs. ground chicken breasts
1/2 cup fresh bread crumbs
1/2 cup grated parmigiano reggiano
1 egg, lightly beaten
1 medium onion, chopped
2 ribs of celery, chopped
6 garlic cloves, minced
3 tbsp. olive oil
salt & pepper to taste
1/4 cup chopped parsley
1/2 lb. Sliced mushrooms
2 cups reduced chicken stock
1 cup sweet Marsala
1 cup cream
4 tbsp. unsalted butter, at room temperature
olive oil for browning the chicken loaves

In the 3 tbsp. of olive oil, sweat the onions, celery & garlic until soft & translucent. Transfer to a large bowl & cool thoroughly. Add the remaining ingredients MINUS the last 5 ingredients. Mix thoroughly & refrigerate, covered, for at least 2 hours.

Shape the chicken mixture into 8 oval loaves & brown, on both sides, in a little olive oil. Remove loaves to a platter & in remaining oil, adding more oil as necessary; saute the mushrooms until most of the liquid has evaporated. Add the Marsala & reduce by 2/3rds. Add the chicken stock, return the chicken loaves to the skillet, bring to a boil, cover, & simmer for 20 minutes.

Remove the chicken loaves to a platter & keep warm.

Reduce the poaching by 1/2 or until thick. Add the cream & reduce again. When the sauce is thick, remove from heat & swirl in butter, 1 tbsp. at a time. Top the loaves with the sauce. Serve.