Country Chicken Pâté

We kept the creamy texture of this lightened classic by using low-fat sour cream and fat-free cream cheese instead of butter and heavy cream. Serve this rich appetizer with a French bread baguette, coarse-grained mustard, and gherkins.

Yield: 10 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 95
  • Calories from fat: 16%
  • Fat: 1.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 15.9g
  • Carbohydrate: 2.4g
  • Fiber: 0.2g
  • Cholesterol: 82mg
  • Iron: 1.4mg
  • Sodium: 297mg
  • Calcium: 76mg

Ingredients

  • 1 teaspoon butter or stick margarine
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, chopped
  • 4 ounces chicken livers
  • 2 tablespoons port or other sweet red wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • Dash of ground cinnamon
  • Dash of ground allspice
  • 1 tablespoon low-fat sour cream
  • 1 pound boned, skinned chicken breast, cut into 1/2-inch pieces
  • 1 (8-ounce) block fat-free cream cheese, cubed and softened
  • Cooking spray

Preparation

  1. Preheat oven to 325°.
  2. Melt butter in a small nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes. Add chicken livers; cook 2 minutes or until livers lose their pink color. Add port, and cook 3 minutes or until most of liquid evaporates. Cool.
  3. Place chicken liver mixture, salt, and next 5 ingredients (salt through allspice) in a food processor or blender; process until smooth, scraping sides of bowl occasionally. Add the sour cream, chicken breast, and cream cheese; process until smooth, scraping sides of bowl occasionally. Spread chicken mixture into an 8 x 4-inch loaf pan coated with cooking spray.
  4. Bake at 325° for 1 hour or until a thermometer registers 170°. Cool; cover and chill 8 hours. Serve at room temperature.
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