Chicken-Liver Sauce for Pasta or Rice

Ingredients

• 1 pound chicken livers, halved and trimmed
• 2 to 4 tablespoons clarified butter for frying, more if needed
• 2 large shallots, chopped
• 6 ounces fresh mushrooms, sliced
• 2 tablespoons Cognac
• ¼ cup dry white wine
• 1 tablespoon meat glaze, or highly reduced stock, as desired
• ½ cup heavy cream
• Salt and pepper, as desired
• 2 tablespoons chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    638 calories; 54 grams fat; 32 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 22 grams protein; 531 milligrams cholesterol; 103 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Saute chicken livers in a large skillet, using very hot clarified butter. Cook livers in small batches, and remove each to a serving dish before the centers are cooked through.
2. Add shallots, mushrooms and, if needed, more butter to skillet, and saute 3 to 5 minutes, or until lightly browned. Add Cognac and wine, and boil until almost completely evaporated. Add meat glaze and cream, and return to a boil, reducing the mixture to a sauce. Season to taste with salt and pepper. Return livers to the skillet to finish cooking briefly. Sprinkle with chopped parsley. Serve with rice or pasta.

15 minutes