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Chicken breast pate
Description
Chicken breast pate is a great idea for a variety of situations. It can be spread on a slice of dried bread and eaten for breakfast. Or divide among tartlets, garnish with green and black olives and serve as an accompaniment to a glass of wine. Finally, the chicken breast pate can be thoroughly cooled (in this case, you should add more butter during cooking) and accompany it with a green salad. In any case, this dish will not go unnoticed either on your table or in the refrigerator! Chicken breast pate is prepared easily and not too long, which adds extra points to it in the eyes of the hostess.
Cooking
Step 1
Season chicken breasts with salt and pepper and steam, 12-15 minutes, depending on size. Wrap in foil and chill. Check through a meat grinder. Peel the onion and garlic, cut into medium pieces. Sauté the onion and garlic with salt and pepper in the oil mixture over low heat, 15 minutes.
Step 2
Pour in the warm chicken broth and beat with an immersion blender until a smooth mass is obtained. Transfer it to a large bowl in which you will cook the pate.
Step 3
Mix ground chicken with onion sauce until smooth, season with more salt and pepper if needed. Cover the chicken breast pâté with cling film and chill in the refrigerator for at least 2 hours. Serve with baguette toast, butter and olives.
Ingredients
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