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Ingredients
2 tablespoons butter
3 chicken livers, picked over to remove connecting membranes
1 ½ cups heavy cream
2 tablespoons finely chopped shallots
¼ cup dry white wine
½ cup chicken broth
Salt to taste, if desired
Freshly ground pepper to taste
Nutritional analysis per serving
11 grams carbs; 462 milligrams cholesterol; 843 calories; 21 grams monosaturated fat; 4 grams polyunsaturated fat; 49 grams saturated fat; 80 grams fat; 2 grams trans fat; 1 gram fiber; 835 milligrams sodium; 18 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat half of the butter in a small skillet and add the chicken livers. Cook over moderately high heat, turning the livers as necessary, until they lose their raw look. Add one-quarter cup of the heavy cream and bring to a simmer. Let cook about two minutes and remove from the heat.
- Step 2
Heat the remaining butter in a saucepan and add the shallots. Cook, stirring, until they are wilted.
- Step 3
Add wine and broth. Cook until reduced to about one-quarter cup.
- Step 4
Add remaining cream. Cook over high heat about three minutes or until reduced to about one cup. Pour this sauce and livers in cream into the container of an electric blender and blend on high speed to a fine liquid sauce. Add salt and pepper to taste.
- Step 5
Return the sauce to a saucepan and reheat.
Private Notes
Comments
Very tasty. Going to use sauce in a slow cooker chicken and dumpling recipe that calls for cream of chicken stock.