Chicken Livers With Mushrooms Recipe
These Chicken Livers with Mushroom taste too good. Try these creamy peppered livers with marjoram and fine herbs seasonings on toast. Your suggestions for these Chicken Livers with Mushroom are welcome.
Ingredients
| Bacon Slices | 8 | |
| Chicken livers | 1 Pound, halved | |
| Mushrooms | 1/2 Pound, sliced | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Marjoram | 1/2 Teaspoon | |
| Flour | 1 Tablespoon | |
| Cream | 1 Cup (16 tbs) | |
| Herbes | 1 Tablespoon |
Directions
In a hot cast iron skillet, fry bacon until crisp, drain and set aside.
Pour out bacon fat, leaving only about 2 tbsp (30 ml) in skillet.
Add chicken livers and mushrooms, season with salt, pepper, and marjoram and cook over medium heat for 3 to 4 minutes.
Add flour to mixture, stir gently and cook 30 seconds longer.
Add cream and cook over low heat until mixture thickens.
Add bacon and serve on toast, garnished with fines herbes such as parsley, chives, tarragon and chervil.
Pour out bacon fat, leaving only about 2 tbsp (30 ml) in skillet.
Add chicken livers and mushrooms, season with salt, pepper, and marjoram and cook over medium heat for 3 to 4 minutes.
Add flour to mixture, stir gently and cook 30 seconds longer.
Add cream and cook over low heat until mixture thickens.
Add bacon and serve on toast, garnished with fines herbes such as parsley, chives, tarragon and chervil.
Chef
