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Chicken and Mushroom Pate

French for pie, pate is a smooth, well-seasoned mixture of ground meats served chilled as an appetizer.

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  • Makes: 28 servings
  • Serving Size: 1 Tablespoon
  • Yields: 1-3/4 cups
  • Prep: 45 mins
  • Chill: 6 hrs

Chicken and Mushroom Pate

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  • Makes: 28 servings
  • Serving Size: 1 Tablespoon
  • Yields: 1-3/4 cups
  • Prep: 45 mins
  • Chill: 6 hrs

Directions

  1. Rinse chicken livers under cold running water; remove fat and connective tissue. In a skillet heat oil. Cook livers with mushrooms, apple, onion, garlic, thyme, salt, and pepper until livers are browned and cooked through, stirring often. Add cider or juice; reduce heat. Simmer, uncovered, until liquid is nearly evaporated. Transfer to a food processor bowl. Cover; process until smooth. Press mixture through strainer. Spoon into serving dish or individual ramekins. Cover and chill for at least 6 hours or for up to 3 days.

Nutrition Facts (Chicken and Mushroom Pate)

  • Per serving:
  • 33 kcal cal.,
  • 2 g fat
  • (0 g sat. fat,
  • 63 mg chol.,
  • 45 mg sodium,
  • 2 g carb.,
  • 0 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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