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.

Recipe uploaded with Shop'NCook for iPhone.

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