Chicken Breasts In A Creamy Foie Gras Pate Sauce Recipes

CHICKEN BREASTS IN A CREAMY FOIE GRAS PATE SAUCE

Steps:

• Heat 1 tablespoons of the butter in a sauté pan and cook the chicken breasts until they are tender, but not brown.
• Lightly salt the chicken, remove from the heat and keep warm.
• Add the cream to the same pan and bring it to a simmer.
• Rub a tablespoon of foie gras pate together with a tablespoon of the warm cream, add into the sauce.
• Meanwhile cook the capellini in boiling, salted water.
• Drain the capellini and toss with 1 Tablespoon of butter.
• Add some small cubes of foie gras pate to the pasta.
• Make a bed of the pasta on a hot platter and arrange the chicken on top. Pour the sauce over all and serve.

MOCK PATE DE FOIE GRAS

Steps:

• In a small saucepan, cover chicken livers with water to cover, and bring to a boil. Reduce heat immediately and simmer about 15 minutes. Add salt and simmer another 5 minutes until tender.
• Cool to room temperature in the stock.
• Place cooked chicken livers, butter, Worcestershire sauce, mustard, nutmeg, cloves, cayenne pepper, and onion juice into the bowl of a food processor fitted with the metal blade. Process, adding enough of the reserved cooking stock to make a smooth paste. Taste and adjust seasonings.
• Scrape into a greased crock and cover with plastic wrap, letting the wrap touch the surface of the pate. Refrigerate at least 24 hours before serving. Chicken liver pate may be stored under refrigeration up to 4 weeks.

FOIE GRAS

Steps:

• Prepare and open the liver at the ambient temperature on a plastic tablet with your hand.
• With the peak of a sharp knife follow the blood vessels and through it away; The trick is to put the peak of your knife just under the vessel. No needs to pull it strongly just open it delicately.
• One the most important vessels are away, put salt, peppers and brandy on the liver.
• Let it marinate for 12 hours at least.
• The day after, put your oven at around 150°C--it's important to follow carefully the temperature of the liver.
• Put it in a small size clay form (20 cm diameter max) with large boards, for 20 minutes; your oven should stay at a regular temperature for 30 minutes.
• Leave it for 3 hours in your freezer.
• Cut in 1-inch slice. Put it on a roasted bread and enjoy it with a not dry white wine.

CHICKEN BREASTS IN CAPER CREAM SAUCE

Steps:

• Pound chicken breasts between layers of heavy plastic wrap until even thickness, about 1/2" thick.
• Stir salt and pepper into flour. Dip both sides of chicken into flour, shaking off excess. (Discard any remaining flour.).
• Melt butter in a large skillet over medium-high heat. When foaming subsides, reduce to medium and add chicken. Cook until browned on both sides, 4-6 minutes per side. Transfer to plate and cover loosely with foil.
• Add garlic to butter and saute until fragrant, about 1 minute.
• Add wine and scrape up any browned bits from bottom of pan. Simmer 3-4 minutes. Add dill, lemon zest, lemon juice, cream and capers. Simmer until slightly thickened. Adjust salt and pepper in sauce if needed. Spoon over chicken and serve with rice or couscous.