Chicken Marsala

Meatloaf

Ingredients

Chicken Marsala Meatloaf

1 1/4 cup plain Panko crumbs

3/4 cup whole milk

2 tablespoons olive oil

1 tablespoon butter

1 1/2 cups chopped onion

1 tablespoon fresh, minced garlic

 

1 1/2 pounds ground chicken

1 pound ground pork

1 1/2 teaspoons salt

eggs, whisked

1 teaspoon medium grind, black pepper

2 teaspoons dried oregano

2 teaspoons finely chopped, fresh thyme (not dried)

3/4 cup finely grated Parmesan cheese

 

Marsala Mushroom Sauce

2 tablespoons olive oil

12 ounces white mushrooms, washed clean and sliced

Salt & pepper

1 tablespoon butter

 

1 1/2 cups chicken broth 

1 tablespoon corn starch 

1 cup Marsala wine.  Liquor store brand.  Do not use grocery brand.

3-4 large cloves crushed garlic cloves

1 tablespoon room temp butter

Salt & pepper

1 tablespoon Italian parsley (flat leaf), chopped

Directions

Chicken Marsala Meatloaf

Mix Panko crumbs and milk together in a bowl.  Set aside.  

Heat oil and butter over medium temp in a large skillet.  Add onions and cook until edges are browned. Add garlic and cook 1 minute longer, stirring often to keep from burning.  Remove from heat and let cool.  

Place all ingredients in a large mixing bowl and cut in with a knife until combined.   Stir with a wooden spoon 3-4 times,  

Pour meat mixture into the center of a large baking dish and shape into a loaf or preferred shape.   Don't use a loaf pan or sides won't brown.

Cook in center of oven at 375 degrees until internal temperature reaches 160 degrees. Remove from oven and lightly tent with aluminum foil.  When ready to serve, move onto a serving platter and serve with Marsala sauce.  

Marsala Mushroom Sauce

Heat olive oil in a large skillet with lid, over medium-high temperature. Add mushrooms, stir and cover tight for 5 minutes, until mushrooms release liquid.  Uncover, add 1 tablespoon butter, season with salt & pepper and cook, stirring often until mushrooms are nicely browned. Remove mushrooms and place on a plate.   ​

Whisk together the chicken broth and corn starch, add to skillet, stir in the Marsala wine and crushed garlic.  Cook over medium high until sauce is syrupy.  Swirl in butter & season with more salt & pepper if needed.  Remove garlic, add mushrooms back to pan, add parsley and  stir.  

6-8 servings