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Source: Houston Junior League Cookbook

Senator's Chicken
Eat like a senator. Try this tasty chicken and liver dish that is bound to make your mouth water.
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Serves: 2-4
Prep Time: 15 minutes
Cook Time: 30-40 minutes
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2 large whole chicken breasts, halved and boned
2 cups port wine, or sherry
2 tablespoons brandy
Salt and pepper
6 tablespoons butter
1/2 teaspoon tarragon vinegar
4 tablespoons pate de foie gras, (or goose liver-not smoked)

Pound breast with a plate or mallet until flat. Put them into a bowl (not metal). Pour wine and brandy over them and marinate 1 hour. Drain and reserve marinade. Sprinkle chicken on both sides with salt and pepper. Cream butter until soft; beat in vinegar. Place 1 tablespoon butter mixture on each chicken breast and top with 1 tablespoon plate. Fold breast over to enclose filling; tie with string. Brown chicken in remaining 2 tablespoons butter. Pour marinade over chicken and simmer uncovered, 30 minutes or until tender, basting occasionlly with pan juices. Remove string. Place chicken on platter and spoon sauce over it. If sauce is too thinm boil down to desired consistency and then pour over chicken. Garnish with broiled mushrooms and artichoke bottoms if desired.

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