- 1 tablespoon butter
- 1 clove garlic, peeled and chopped
- 1 tablespoon chopped onion
- 1/4 pound chicken livers, trimmed and chopped
- 2 tablespoons dry sherry
- 1/3 (8 ounce) package cream cheese, softened
- hot sauce to taste
- salt and pepper to taste
- Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
- Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.
04/03/2017
recipepes.com
chicken liver pate, recipe
PT15M
PT1H
5
455 calories
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