8 deboned chicken pieces (either tops or bottoms)

1 pound ground veal

1 egg

3 tablespoons water

1/4 cup Yehuda Matzo Meal

1 teaspoon mustard

1 teaspoon Heaven & Earth Ketchup

1/2 teaspoon salt

1/8 teaspoon pepper

1 clove garlic, crushed

1 onion, chopped

4 parsley sprigs, chopped

1 cup mushrooms, sliced

1/4 teaspoon salt

2 cloves garlic, minced

dash of white pepper

1 cup Baron Herzog Chenin Blanc or other white wine

1 cup water

1 tablespoon Gefen Cornstarch