Calf’s Liver and Chicken Breast in Mustard and Vinegar Sauce

2011-06-27

This recipe may be distasteful to some but due to an accident of fate, Heather brought home some calf’s liver that would not be used making a pate as she found the pork she was first looking for. Now she does not like liver, but I do so we decided to find a recipe for my liver that had a sauce she could use with sliced chicken breast. We came up with this recipe which could be used for liver, chicken or veal. It turned out pretty well so I thought it worth posting.

Recipe
Ingredients:
3/4 cup whipping cream
1 tbsp Dijon mustard
2 tbs snipped fresh tarragon or 1 tbsp dried tarragon leaves
1/2 tsp salt
1/4 tsp pepper
1 pound calf’s liver and one boneless chicken breast cut into small slices
2 tbsp unsalted sweet butter
1 tbsp olive oil
salt and pepper

1 tbsp unsalted sweet butter
1 4 cups thinly sliced onions
1/2 tsp dried thyme leaves
1/4 cup white wine vinegar

1tbsp softened unsalted sweet butter
1 tbsp flour
snipped fresh parsley

DIRECTIONS
1. Combine cream, mustard, tarragon, 1/2 tsp salt and 1/4 tsp pepper in small bowl: cover; reserve.
2. Saute liver in 1 tbsp butter and 1/2 the oil in a large skillet until light brown. About 2 minutes (liver should be rare). Season to taste with salt and pepper. Remove from the pan.
3. In a separate pan saute the chicken breast in 1 tbsp of butter and 1/2 the oil until brown a cooked through (3-4 minutes). Season with salt and pepper to taste. Remove from pan.
4. Add 1 tbsp butter to pan drippings. Stir in onions and thyme; saute stirring frequently, until brown. Reduce heat to low; simmer covered until the onions are very soft, about 10 minutes. Stir in vinegar. Increase heat to high. Boil uncovered until vinegar evaporates. Stir in reserved cream mixture ; heat to boiling. Cook until mixture is slightly thickened, 3-5 minutes.
5. Mix 1 tbsp butter and the flour on a small plate. Whisk into onion mixture gradually, whisking until smooth. Taste and adjust seasonings. Split mixture between two skillets.
6. Return liver to one skillet and the chicken to the other one. Reduce heat on both to low; heath thoroughly stirring gently. Arrange on separate serving plates; garnish with parsley

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