Chicken Livers In Cream
|Chicken livers||1 Pound, cut in halves|
|Butter||1⁄8 Pound (1/4 Cup)|
|Minced shallots/Green onions||1 Tablespoon, minced|
|Whipping cream||1 Cup (16 tbs)|
|Minced parsley||1 Teaspoon|
Saute chicken livers in butter, along with shallots or green onions.
When lightly browned, sprinkle with salt and pepper and pour cognac over them.
Light and allow the flames to die out (this burns away the alcohol, leaving only the flavor).
Add the cream and cook quickly until cream is reduced about one-third.