poultry
serves 4
4 boneless chicken breasts
salt and pepper
120g / 4oz firm liver pâté
45g / 11/2oz butter
175g / 6oz button mushrooms, sliced
45ml / 3 tbsp brandy or port
90ml / 6 tbsp chicken
stock
45ml / 3 tbsp double (heavy) or single (light) cream
To Garnish :
4 circles of toast
watercress
Flatten
the chicken breasts a little and season
lightly.
Cut the pâté into four even-sized pieces and roll up one piece
in each breast of chicken. Secure with wooden cocktail sticks.
Melt the butter in a pan and fry the chicken rolls until lightly browned
all over and partly cooked. Remove the chicken from the pan and keep
warm.
Fry the mushrooms in the remaining fat in the pan for a few minutes. Add
the brandy or port and stock and bring up to the boil. Season well
and return the chicken rolls. Cover the pan and simmer for about 20
minutes, turning once or twice, or until tender.
Stir the cream into the pan, adjust the seasonings and reheat gently.
Remove the cocktail sticks and serve the chicken rolls on the circles of
toast with the sauce spooned over and garnished with watercress.