Step 1: Pat chicken livers very dry with paper towels to ensure a proper sear. Season generously with salt, black pepper, and nutmeg.

Step 2: In a medium skillet, heat ghee over medium-high heat until shimmering. Carefully add chicken livers in a single layer, ensuring not to overcrowd. Sear for 2-3 minutes per side until a deep golden-brown crust forms and livers are cooked through but still slightly pink in the center. Remove livers from the skillet and set aside.

Step 3: Reduce heat to medium-low. Add butter to the same skillet. Cook, swirling constantly, until the butter melts, foams, and the milk solids turn a rich, nutty brown, about 3-5 minutes. This requires precise timing to prevent burning.

Step 4: Immediately remove skillet from heat and carefully whisk in beef broth and heavy cream. Return to low heat and whisk constantly for 1-2 minutes until the sauce slightly thickens and emulsifies. Season with additional salt and pepper if needed.

Step 5: Return seared chicken livers to the skillet, coating them in the browned butter sauce. Serve immediately, ensuring the sauce is perfectly smooth and velvety.