CREAM OF CHICKEN SAUCE

Cream of chicken sauce image

Provided by Craig Claiborne And Pierre Franey

Time 25m

Yield About one cup

Number Of Ingredients 8

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

Steps:

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.
Heat the remaining butter in a saucepan and add the shallots. Cook, stirring, until they are wilted.
Add wine and broth. Cook until reduced to about one-quarter cup.
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.
Return the sauce to a saucepan and reheat.

Nutrition Facts : @context http, Calories 851, UnsaturatedFat 27 grams, Carbohydrate 11 grams, Fat 82 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 50 grams, Sodium 833 milligrams, Sugar 7 grams, TransFat 1 gram