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.

Pat Earvolino
Recipe by Oxmoor House June 2006

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Recipe Summary

Yield:
10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

  • 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.

  • 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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