On October 23, 2008 Cooking Light Magazine partnered with The City Club to host their “La Crème de la Crème” Supper Club tour.
Cooking Light’s Chef demonstrated a tasty French- bistro- inspired menu while guests enjoyed a four course “healthier” meal along with wines paired by Woodbridge.
Cooking Light magazine provided us with their recipes while our executive Chef Michael Munoz prepared the tasty dishes. One of the recipes that certainly surprised us was the Country Chicken Pâté.
Pâté is traditionally made with whole cream but the Cooking Light version replaces the higher fat cream with low-fat sour cream and fat-free cream cheese.
For those who love to indulge in tasty food while watching calories, give this recipe a try. We are sure you will not be disappointed.
Country Chicken Pâté Recipe along with photo provided by Cooking Light, 2000 .
Served with French bread baguette
Coarse-grained mustard
Gherkins
1 teaspoon butter or stick margarine
1/2 cup finely chopped onion
2 garlic cloves, chopped
4 ounces chicken livers
2 tablespoons port or other sweet red wine
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon ground nutmeg
Dash of ground cinnamon
Dash of ground allspice
1 tablespoon low-fat sour cream
1 pound boned, skinned chicken breast, cut into 1/2-inch pieces
1 (8-ounce) block fat-free cream cheese, cubed and softened
Cooking spray
Preheat oven to 325°.
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.
Yield: 10 servings
CALORIES 95 (16% from fat); FAT 1.7g (sat 0.7g,mono 0.4g,poly 0.3g); PROTEIN 15.9g; CHOLESTEROL 82mg; CALCIUM 76mg; SODIUM 297mg; FIBER 0.2g; IRON 1.4mg; CARBOHYDRATE 2.4g
Enjoy!
- Michelle Kimmins - Director of Sales & Catering
