Chicken and Pistachio Pate

Add a touch of elegance to your next gathering with this rich pate.

Ingredients

5 ounces chicken cutlets, sliced

½ cup diced onion

1 tbsp cognac

1 small garlic clove, crushed

1 ounce shelled pistachio nuts (reserve 8 nuts for garnish)

2 tbsp each whipped butter and white wine Worcestershire sauce

1 tbsp whipping cream

1/8 tsp each ground red pepper and hot sauce

Method

• In small saucepan combine chicken, onion, cognac and garlic; cover and cook over medium heat, stirring occasionally, until chicken is cooked, about 5 minutes. 

• Transfer to work bowl of food processor and process until smooth, scraping down sides of container as necessary. 

• Add remaining ingredients except reserved nuts and process until combined, about 30 seconds.

• Transfer to serving bowl and garnish with reserved nuts; cover and refrigerate at least 20 minutes or overnight.

• MAKES 4 SERVINGS.

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