Chicken Loaf with Mushroom Sauce
Elevate your dinner table with this delectable Chicken Loaf with Mushroom Sauce, a comforting and flavorful dish that's perfect for both weeknight meals and special occasions. Made with tender ground chicken, aromatic spices, and the subtle richness of breadcrumbs soaked in milk, this oven-baked loaf achieves the perfect balance of moistness and flavor. The star of the dish, however, is the creamy mushroom sauce, crafted with golden-browned mushrooms, a hint of butter, and a velvety blend of chicken stock and heavy cream. Together, the savory chicken loaf and luscious sauce create a harmonious pairing that is as satisfying as it is easy to prepare. Serve this dish with mashed potatoes or a side of roasted vegetables for a complete and unforgettable meal. With just 20 minutes of prep time and simple ingredients, this recipe is an approachable option for cooks of all levels.
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Recipe Information
Ingredients
- 500 grams Ground chicken
- 100 grams Breadcrumbs
- 120 milliliters Milk
- 1 large Egg
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 30 grams Butter
- 200 grams, sliced Mushrooms
- 1 tablespoon All-purpose flour
- 240 milliliters Chicken stock
- 120 milliliters Heavy cream
- 1 tablespoon, chopped (optional for garnish) Parsley
Instructions
Preheat the oven to 180°C (350°F) and line a loaf pan with parchment paper or lightly grease it.
In a small bowl, pour the milk over the breadcrumbs and let them soak for 5 minutes to soften.
In a large mixing bowl, combine the ground chicken, soaked breadcrumbs, egg, onion, garlic, salt, black pepper, and paprika. Mix well until evenly combined.
Transfer the chicken mixture into the prepared loaf pan, pressing it down gently to create an even surface. Cover the pan with foil.
Bake the chicken loaf in the preheated oven for 40 minutes. Remove the foil and bake for an additional 10 minutes for a lightly browned top.
While the chicken loaf bakes, make the mushroom sauce. Melt the butter in a large skillet over medium heat.
Add the sliced mushrooms and cook for 5-7 minutes, stirring frequently, until softened and lightly browned.
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1 minute to eliminate the raw flour taste.
Gradually pour in the chicken stock while stirring to create a smooth sauce. Simmer for 2-3 minutes until slightly thickened.
Stir in the heavy cream and cook for another 2 minutes. Taste and adjust seasoning with salt and pepper as needed. Keep warm on low heat.
Once the chicken loaf is done, let it rest for 5 minutes before slicing.
Serve the chicken loaf slices topped with the warm mushroom sauce and garnish with chopped parsley if desired.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 860 mg | 37% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 6.2 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 617 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
