Cuntry Chicken Pate

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

1. Melt butter in a small nonstick skillet over medium heat. Add onion and garlic, and saute 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 hte liquid evaporates. (Au sec) Cool.
2. Place chicken liver mixture, salt and next 5 ingredients (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. Spread chicken mixture into an 8x4 inch loaf pan coated with cooking spray.
3. Bake at 325 degrees for 1 hour or until it reaches 170 degrees internally. Cool; cover and chill hours. Serve at room temperature.

butter, onion, garlic, chicken livers, t, salt, black pepper, thyme, ground nutmeg, ground cinnamon, ground allspice, t, chicken, cream cheese, cooking spray

Taken from www.epicurious.com/recipes/member/views/cuntry-chicken-pate-50067624 (may not work)