Boil the chicken breast and liver until tender

While the chicken and livers are cooked, prepare the sauce: - finely chop the onion and sauté, add flour and fry a little

- then, while constantly stirring, add small portions of cream, add the herbes de Provence, salt, a little boil the sauce, at the end of cooking, add the squeezed through a garlic press.

Mix in a blender the chicken flesh, liver, sauce and process until smooth. Please note, the consistency of the paste should be slightly less thick than You'd like because then it thickens.

The pate is ready! Very tasty serve it on crispy toast. From this amount of ingredients of the pate turns out quite a lot. However, in our family, he "flies" a couple of days. And if you get a sandwich and tea in front of the TV watching a movie, you can finish in one sitting.