Country Chicken Pâté

Ingredients

• 1 teaspoon butter
• 1/2 cup finely chopped onion
• 2 garlic cloves, chopped
• 4 ounces chicken livers
• 2 tablespoons port wine or other sweet red wine
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• 1 dash ground cinnamon
• 1 dash ground allspice
• 1 tablespoon low-fat sour cream
• 1 lb chicken breast, boned, skinned cut into 1/2-inch pieces

• 1 (8 ounce) package fat free cream cheese, cubed and softened
• cooking spray

Directions

1. 1

   Preheat oven to 325°.

2. 2

   Melt butter in a small nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes.

3. 3

   Add chicken livers; cook 2 minutes or until livers lose their pink color.

4. 4

   Add port, and cook 3 minutes or until most of liquid evaporates. Cool.

5. 5

   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.

6. 6

   Add the sour cream, chicken breast, and cream cheese; process until smooth, scraping sides of bowl occasionally.

7. 7

   Spread chicken mixture into an 8 x 4-inch loaf pan coated with cooking spray.

8. 8

   Bake at 325° for 1 hour or until a thermometer registers 170°. Cool; cover and chill 8 hours. Serve at room temperature.