Ingredients
1-1/4 pounds boneless skinless chicken breast halves1-1/4 pounds boneless skinless chicken thighs2 large eggs, lightly beaten1/2 cup panko bread crumbs1/2 cup mayonnaise1 envelope onion soup mix2 tablespoons minced fresh parsley1 tablespoon prepared horseradish1/2 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon dried sage leaves1/2 teaspoon dried thyme1/2 teaspoon pepperGRAVY:2 cups sliced fresh mushrooms1 tablespoon butter3 cups reduced-sodium chicken broth1 teaspoon dried rosemary, crushed1/2 teaspoon salt1/4 teaspoon white pepper3 tablespoons cornstarch1/4 cup white wine or additional reduced-sodium chicken broth
Preparation
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.
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.
