Chicken Livers With Mushrooms Recipe
Chicken Livers With Mushrooms is a tasty chicken liver recipe for chicken liver fans. The delicate flavor and creamy texture of chicken livers work well with mushrooms and sherry. An easy, high-iron organ-meat dish that is surprisingly delicious and light. Check out our Chicken Livers With Mushrooms and I€™m sure you will love it!
Ingredients
| White bread slice | 8 | |
| Butter/Margarine | 4 Tablespoon | |
| Onions | 2 Large, sliced | |
| 2 pounds chicken livers, each cut in half | ||
| All purpose flour | 3 Tablespoon | |
| 2 4- to 4 1/2-ounce cans whole mushrooms | ||
| Water | 3/4 Cup (16 tbs) | |
| Dry sherry | 1/3 Cup (16 tbs) | |
| Tomato Paste | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 beef-flavor bouillon cube or envelope | ||
Directions
1. Toast bread slices. Cut each in half diagonally; set aside.
2. In 12-inch skillet over medium heat, in hot butter or margarine, cook onions until tender, about 10 minutes. Add chicken livers and cook, stirring often, until tender but still pink inside, about 5 minutes. Stir in flour. Gradually stir in mushrooms with their liquid, water, sherry, tomato paste, salt, pepper, and beef bouillon. Cook over medium heat, stirring constantly, until sauce thickens slightly and mushrooms are heated through.
2. In 12-inch skillet over medium heat, in hot butter or margarine, cook onions until tender, about 10 minutes. Add chicken livers and cook, stirring often, until tender but still pink inside, about 5 minutes. Stir in flour. Gradually stir in mushrooms with their liquid, water, sherry, tomato paste, salt, pepper, and beef bouillon. Cook over medium heat, stirring constantly, until sauce thickens slightly and mushrooms are heated through.
Chef
