Source: dLife

A sweet, lightened variation on a classic French Pate spread.

Servings

1 tsp butter (or margarine)
0.5 cup fresh chopped onion
2 medium garlic cloves , chopped
4 oz Chicken, liver, average, raw
2 tbsp port wine (or other sweet red wine)
0.5 tsp salt
0.5 tsp black pepper
0.25 tsp ground thyme
0.25 tsp ground nutmeg
1 pinch ground cinnamon
1 pinch ground allspice
1 tbsp reduced fat sour cream
1 lb boneless skinless chicken breasts , cut into 1/2 inch pieces
8 oz fat free cream cheese , cubed and softened
1 cooking spray

1 Preheat oven to 325 degrees F.
2 In a small nonstick skillet, heat butter until it melts. Stir in onion and garlic and cook for 4 minutes or until tender. Mix in chicken livers and sauté until livers are no longer pink, about 2 minutes.
3 Pour in wine and cook until the majority of the liquid is evaporated, about 3 minutes. Take skillet off of heat and let cool.
4 Spoon liver mixture, salt, pepper, thyme, nutmeg, cinnamon, and allspice in a blender or food processor. Pulse mixture until creamy, frequently scraping the sides down.
5 Put the sour cream, chicken breast, and cream cheese into the blender and continue pulsing until fully combined and no longer chunky, frequently scrape sides. Grease an 8 by 4 inch loaf pan with cooking spray and spoon liver mixture into it.
6 Move pan to oven and cook for 1 hour or until a thermometer stuck in the middle reads 170 degrees F. Remove from oven and let cool. Wrap with plastic wrap and place in refrigerator for at least 8 hours. Serve at room temperature.

Serve this with a crusty French baguette, brown mustard, and gherkins. The texture of this pate is kept creamy with sour cream and cream cheese without having the added fat of butter and heavy cream.