In a large skillet, melt ¼ cup of butter over medium heat. Add the onions and garlic, and cook until softened and translucent.
Add the chicken livers to the skillet, and cook until they are browned on the outside but still slightly pink in the center.
Transfer the liver mixture to a food processor or blender, along with the remaining ¼ cup of butter and heavy cream. Blend until smooth, and season with salt and pepper to taste.
Pour the pate into a serving dish or mold, and refrigerate for at least 2 hours before serving.
Notes
Clean the livers thoroughly, removing any connective tissue or visible veins.
• Don't overcook the livers, as this will cause them to become dry and crumbly.
• Use a food processor or blender to achieve a smooth, silky texture.
• Adjust seasoning to taste, adding herbs like thyme or rosemary for additional flavor.
• Refrigerate for at least 2 hours before serving to allow the flavors to meld.