This sauce makes a tasty meal out of (boring) chicken breast. I cook the chicken in the oven, which takes around 20minutes in a dish covered in foul to keep it from drying out.
In the meantime, I boiled the potatoes for the mash and fried a chopped shallot and garlic clove for the sauce. I then added 2 rashers of chopped bacon (or lardons if you’ve got them) and the livers with lots of black pepper.
Once the livers are cooked, add around 300ml of cream (whatever you’ve got, creme fraiche would probably work too), season with salt and pepper and add a teaspoon of English mustard. The mustard makes all the difference, you don’t taste it too much but it definitely turns what is quite a bland sauce to a really tasty one – this is a tip picked up from Jamie Oliver.
Once you’ve added the cream it’s ready to serve.