Chicken Breasts In A Creamy Foie Gras Pate Sauce

1. 1

   Heat 1 tablespoons of the butter in a saute pan and cook the chicken breasts until they are tender, but not brown.

2. 2

   Lightly salt the chicken, remove from the heat and keep warm.

3. 3

   Add the cream to the same pan and bring it to a simmer.

4. 4

   Rub a tablespoon of foie gras pate together with a tablespoon of the warm cream, add into the sauce.

5. 5

   Meanwhile cook the capellini in boiling, salted water.

6. 6

   Drain the capellini and toss with 1 Tablespoon of butter.

7. 7

   Add some small cubes of foie gras pate to the pasta.

8. 8

   Make a bed of the pasta on a hot platter and arrange the chicken on top. Pour the sauce over all and serve.

* Per serving · 4 servings · Values may vary.