Rich chicken livers combine with turkey breast to make this dish a feast to remember at any time of year.
700g turkey breasts meat
75g chicken livers, cut into pieces
100g oyster mushrooms, sliced
125ml chicken stock
8g basil leaves, sliced thinly
300ml double cream
Salt and ground white pepper
Preparation time : 20 minutes
Cooking time : 15-25 minutes
Author : Prue Leith
Cookbook : Quick and easy (Confident Cooking)
1. Cut the turkey breast into strips and cook in frying-pan with the butter, stirring until the meat is lightly browned.
2. Add the chicken livers to the frying-pan. cook them for 2-3 minutes until they are just firm.
3. Stir in the mushrooms. Pour over the brandy and ignite. Allow the flames to die down, then add the chicken stock. Simmer to reduce the stock and juices by half.
4. Add the sheredded basil leaves and cream. Bring to the boil, season and simmer for a further 2-3 minutes then serve immediately.
You need something to mop up the wonderful juices, so serve with wild rice or creamed potatoes with a hint of nutmeg, and fresh green vegetables, such as mangetut. Garnish with small sprigs of fresh basil or parsley. Enjoy your meal!