Chicken Liver and Pistachio Nut Pate


1/2 cup unsalted butter
1 (1 ounce) envelope dry onion soup mix
1/4 cup white wine
1 pound chicken livers, rinsed and trimmed
1/2 cup shelled pistachio nuts
1 (8 ounce) package cream cheese
1/4 cup water
onion powder to taste
garlic powder to taste


In a skillet, melt butter over medium heat. Mix in soup mix and white wine. Arrange chicken livers in pan, and cook until browned and cooked though.

Place shelled pistachio nuts in food processor and pulse to grind. Add cream cheese and water; process until smooth. Add chicken livers, and process until smooth. Season to taste with onion and garlic powder. Chill.