Chicken Liver in Cream Sauce (Noble-Style)

1. 1 Chicken liverpack 500 g ≈ $2.50 180 g
2. 2 Wheat flour 25 g
3. 3 Cream 20%pack 500 ml ≈ $3.00 80 ml
4. 4 Fresh basilpack 30 g ≈ $2.50 5 g
5. 5 Eggspack 10 pcs ≈ $1.93 1 pcs
6. 6 Soy sauce 8 ml
7. 7 Green onionspack 50 g ≈ $1.30 20 g
8. 8 Garlic≈ $10.00 per kg 5 g
9. 9 Sunflower oil 11 ml
10. 10 Salt 1 g
11. 11 Ground black pepper 1 g
12. 12 Butterpack 180 g ≈ $1.58 10 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse chicken¹ livers, trim membranes, and halve any large pieces. Dredge in flour.

2. Whisk 1 egg with 1 tbsp soy sauce.

3. Heat 1 tbsp neutral oil (like sunflower) and 1 tbsp butter¹² in a skillet. Dip livers in the egg wash and sear 2 minutes per side until golden.

4. Transfer livers to a deep skillet or saucepan.

5. Mix ½ cup heavy cream³ with finely chopped basil, green⁷ onion, and minced garlic⁸. Season with salt and black pepper.

6. Pour cream³ mixture over livers, cover, and simmer on low heat 15–20 minutes until livers are firm with no pink center and sauce thickens slightly.

7. Serve hot with mashed potatoes, rice, or crusty bread.