Cream of Chicken Sauce

Ingredients

• 2 tablespoons butter
• 3 chicken livers, picked over to remove connecting membranes
• 1 ¼ 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 Information

  • Nutritional analysis per serving (8 servings)

    184 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 4 grams protein; 115 milligrams cholesterol; 48 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About one cup

Preparation

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.
2. Heat the remaining butter in a saucepan and add the shallots. Cook, stirring, until wilted.
3. Add wine and broth. Cook until reduced to about one-quarter cup.
4. Add remaining cream; cook over high heat about three minutes or until reduced to about one cup. Pour 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.
5. Return the sauce to a saucepan and reheat.

15 minutes