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Chicken and Mushroom Terrine
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| 2 | Shallots, chopped |
| 2 cups | Mushrooms, chopped |
| 3 tbsp | Chicken Stock |
| 2 | Chicken Breasts, skinless, chopped |
| 1 | Egg White |
| 2 tbsp | Wholewheat Breadcrumbs |
| 2 tbsp | Parsley, chopped, fresh |
| 2 tbsp | Sage, chopped, fresh |
| Salt | |
| Pepper |
Preheat the oven to 350F. Place the shallots, mushrooms, and stock in a pan and cook gently, stirring occasionally, until the vegetables have softened and the stock has evaporated.
Place in a food processor with the chopped chicken breasts, egg white, breadcrumbs and seasoning and chop coarsely. Add the herbs. Spoon into a greased 900ml/3-3/4 cup loaf tin and smooth the surface.
Cover the tin with foil and bake for 35-40 minutes until the juices are no longer pink. Place a weight on top, leave to cool, then chill. Serve the Terrine sliced.
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