Cream of chicken sauce

Name: Cream of chicken sauce
Total time: 25 min
Yield: About one cup
Ingredients: 2 tablespoons butter; 3 chicken livers, picked over to remove connecting membranes; 1 1/2 cups heavy cream; 2 tablespoons finely chopped shallots; 1/4 cup dry white wine; 1/2 cup chicken broth; Salt to taste, if desired; Freshly ground pepper to taste

By Craig Claiborne and Pierre Franey

Total Time: 25 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; STUFFED CHICKEN LEGS

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:About one cup

2tablespoons butter
3chicken livers, picked over to remove connecting membranes
1½cups heavy cream
2tablespoons finely chopped shallots
¼cup dry white wine
½cup chicken broth
Salt to taste, if desired
Freshly ground pepper to taste

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

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.