Chicken Livers Tarragon Recipe
Ingredients
| Zucchini | 1 Medium, thinly sliced | |
| Celery | 1/2 Cup (16 tbs), thinly sliced | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Butter/Margarine | 1 Tablespoon | |
| Chicken livers | 1 pound | |
| 3/4 cup wafer | ||
| Skim milk | 1/2 Cup (16 tbs) | |
| 1 1/2 teaspoons instant beef bouillon granules | ||
| Dried tarragon | 1/2 Teaspoon, crushed | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Cornstarch | 1 Tablespoon | |
| Cold water | 1 Tablespoon | |
Directions
In 10-inch skillet cook zucchini, celery, and onion in butter or margarine till tender.
Add chicken livers; cook about 5 minutes or till just browned.
Stir in the 3/4 cup water, the skim milk, bouillon granules, tarragon, salt, and pepper.
Cover and simmer 5 minutes.
Combine cornstarch and the 1 tablespoon cold water; stir into liver mixture.
Cook and stir till mixture is thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Add chicken livers; cook about 5 minutes or till just browned.
Stir in the 3/4 cup water, the skim milk, bouillon granules, tarragon, salt, and pepper.
Cover and simmer 5 minutes.
Combine cornstarch and the 1 tablespoon cold water; stir into liver mixture.
Cook and stir till mixture is thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Chef
