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How To make Chicken Loaves with Marsala Mushroom Sauce
For Chicken Loaves 1 sm onion
chopped fine
2 tbsps olive oil
2 lbs ground chicken
1 celery ribs :
chopped fine
1/4 c minced fresh parsley
1 1/2 tsps minced garlic
2 lg eggs
1/4 c milk
1/4 c grated Parmesan cheese
1/2 c fresh bread crumbs
6 garlic cloves -- coarsely chopped
1/4 c olive oil
1 c sliced mushrooms
1 c Marsala wine
1 c low sodium chicken broth
2 tbsps 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, parsle y, 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, un til golden. Remove and discard garlic. Add chicken loaves and cook, turning o nce, 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. Ser ves 5 generously.
How To make Chicken Loaves with Marsala Mushroom Sauce's Videos
How To Make Delicious Creamy Chicken Marsala With Mushrooms And Bow Tie Pasta. But Don't Be Afraid!
How To Make Creamy Chicken Marsala With Bow Tie Pasta
Ingredients For The Pasta:
1 Lb Of Bow Tie Pasta
8 Chicken Cutlets
2 Teaspoon Of Black Pepper
2 Teaspoons Of Salt
1 Cup Of Flour (For Dredging)
1/2 Stick Of Butter
1/2 Cup Of Olive Oil
1 Pound Of Brown Button Mushrooms
1 Onion
8 Cloves Of Garlic
11/2 Cup Of Heavy Cream
1 Teaspoon Of Thyme
1 Cup Of Chicken Stock
1 Teaspoon Of Oregano
3 Teaspoon Of Fresh Parsley
11/2 Cup Of Marsala Wine (Not Sweet)
1 Teaspoon Of Red Pepper
Ingredients For The Garlic Bread:
1 Loaf Of Italian Bread
1 Teaspoon Of Italian Seasoning
2 Teaspoons Of Garlic Powder
2 Tablespoons Of Parmigiano Cheese
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network
Fans say Ina's easy recipe is the best meatloaf ever!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Meat Loaf
Recipe courtesy of Ina Garten
Total: 1 hr 25 min
Cook: 1 hr 25 min
Yield: 6 servings
Level: Easy
Ingredients
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Directions
Preheat the oven to 325 degrees F.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network
Quarantine Cooking - Episode 28: Creamy Mushroom Chicken Marsala
Join Chef Mark Segovia in the Neon kitchen as he prepares a creamy mushroom chicken marsala with Tanaya Stumpf, Development Coordinator for St. Mary School in Gilroy, California. Tanaya discusses the meticulous safety measures the school took to bring back their student body in a hybrid in-person/distance learning model.
Video Edited & Produced by: Toni Bowles, The Neon Exchange
#QuarantineCooking #CookBrightly
Ingredients:
Chicken Breast
Mushrooms
Fresh Rosemary
Salt & Pepper
Olive Oil
Heavy Cream
Marsala Wine
Parsley
Cherry Tomatoes
Tools:
Sauté Pan
Knife
Cutting Board
CREAMY PARMESAN GARLIC MUSHROOM CHICKEN ||
Delicious
Cooking vlog
How to Make Chicken Thighs with Mushroom Sauce
6 Chicken Thighs
Fresh Mushrooms
Olive oil / Crisco
Garlic Powder
Salt
Black Pepper
Paprika
Turmeric Powder
1 Cup Low Sodium Chicken Broth
1 Pt Heavy whipping Cream
Subscribe!
Enjoy!
#Howtomakechickenthighs #Mushroomsauce #Dinnerrecipe #Mealideas
I Wrapped this Chicken Meatloaf in BACON! | Chef Jean-Pierre
Hello There Friends! What a recipe I got for you today. My Chicken Meatloaf wrapped in BACON! Unlike anything you have seen before, trust me. Eating when it just comes out of the oven is amazing, but the next day: It is completely different cold and might even be better than when it's hot. Come and give this one of a kind recipe a try. Let me know what you think in the comments below!
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan:
❤️ Garlic Olive Oil:
❤️ Instant read Thermometer:
❤️ Silicone Baking Mat:
❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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0:00 Intro
2:12 Grinding the Chicken
4:01 ONYO Always Number 1
5:59 Preparing the Mold
9:44 Creating Ground Chicken Mix
12:12 Filling the Mold
18:25 Removing Loaf from Mold
20:08 Pop it in the Oven
20:14 Final Product!
21:34 Outro