Elevate dinner with this savory chicken loaf topped with rich mushroom gravy. The recipe lends itself to delicious variations and pairs well with almost any side dish.
Ingredients :
1-1/4 pounds boneless skinless chicken breast halves
1-1/4 pounds boneless skinless chicken thighs
2 large eggs, lightly beaten
1/2 cup panko bread crumbs
1/2 cup mayonnaise
1 envelope onion soup mix
2 tablespoons minced fresh parsley
1 tablespoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried sage leaves
1/2 teaspoon dried thyme
1/2 teaspoon peppe
Directions :
Place chicken in the freezer for 15-20 minutes or until it begins to freeze. Cut into 1-in. pieces. In a food processor, cover and process chicken in batches until ground.
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Preheat oven to 350°. In a large bowl, combine the eggs, bread crumbs, mayonnaise, soup mix, parsley, horseradish, salt, garlic powder, sage, thyme and pepper. Crumble chicken over mixture and mix lightly but thoroughly.
Shape into a loaf; place in a greased 13x9-in. baking dish. Bake, uncovered, until no pink remains and a thermometer reads 165°, 55-60 minutes. Let stand for 10 minutes before slicing.
Meanwhile, in a large saucepan, saute mushrooms in butter until tender. Add the broth, rosemary, salt and white pepper. Bring to a boil. Combine cornstarch and wine until smooth; gradually stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat loaf.
