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Submitted by alcoholic
Not yet rated. (Rate this recipe.)
I'm only calling it Irish because of the Irish Cream. Don't know if this recipe really comes from Ireland, but whatever. Goes with celery or carrot sticks, or crackers.
Original recipe serves 4.
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Preparation:
In a large skillet, melt half of the butter. Add chicken and cook until browned, stirring. Add thyme, onion, salt, pepper and remaining butter and stir-cook until the chicken is fully cooked and the onions are tender. Stir in Irish Cream and cook until sauce thickens and bubbles (about 5-8 minutes). Remove from heat and cool for 10 minutes. Spoon into a blender or food processor and blend until smooth. Spoon pate into small bowls and refrigerate until firm.
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Nutrition Information*
per serving
Based on a 2000 calorie diet
DV %
18.9
--
0.5
1.2
46.5
44.1
49
16
Calories: 377.3
Total Sugars: 0.6g
Carb.: 1.4g
Fiber: 0.3g
Total Fats: 30.2g
Cholesterol: 132.4mg
Protein: 24.5g
Sodium: 384mg
Detailed Nutrition...
By ingredient...
*Data provided by USDA
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