½ c. butter
8 cloves garlic
½ c. chopped onion
2 lb. chicken liver
1 c. dry sherry
1 lb. 6 oz. cream cheese
1 T. hot sauce (Tabasco or Texas Pete)
salt and white pepper
1 lb. chicken breasts
2 T. pureed garlic
2 T. olive oil
Dice chicken breast very small. Heat olive oil in sauté pan and add diced chicken and pureed garlic. Cook until very crispy and brown. Set aside.
Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth.
Add diced chicken and pulse once or twice just to mix it in but not to puree the chicken pieces.
Fill individual containers, cover and chill in the refrigerator approximately 2 hours before serving.