A simple, sweet and tangy supper of baked chicken breasts with onion cranberry sauce. With hot, fluffy white rice, this meal is excellent for entertaining.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups chicken stock
- 1 teaspoon kosher salt
- ¼ pound turkey liver
- ½ cup heavy cream
- ½ teaspoon ground white pepper
Instructions
- Place stock in a heavy pan; add salt and bring to a boil. Gently add liver with a spoon and return to a boil.
- Reduce heat and simmer until liver is completely opaque in color, 8 to 10 minutes. Remove liver from the pan and let sit for 5 minutes.
- Put liver into a food mixer. Add cream, a little at a time, and process until smooth. Season with pepper. Chill before serving, if desired.
Nutrition Facts
| Calories | 165 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 123 mg |
| Dietary Fiber | 0 g |
| Protein | 7 g |
| Saturated Fat | 8 g |
| Sodium | 852 mg |
| Sugars | 0 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |