Chicken Livers In Creamy Mushroom Sauce Recipe
Ingredients
2 teaspoons margarine
10 ounces chicken livers
2 cups sliced mushrooms
1 packet instant onion broth and seasoning mix
1/4 teaspoon each paprika and salt
Dash pepper
1 tablespoon water
1 teaspoon all-purpose flour
2 tablespoons sour cream
2 slices white bread, toasted and cut into 4 triangles each
Garnish:
2 tablespoons chopped fresh parsley
Directions
In small skillet heat margarine until bubbly and hot.
Add chicken livers, mushrooms, broth mix, paprika, salt, and pepper; cover and cook for 5 minutes, stirring occasionally.
In small cup combine water and flour, stirring to dissolve flour; stir into liver mixture.
Stirring constantly, cook over medium heat until mixture thickens.
Remove skillet from heat and stir in sour cream.
On each of 2 plates arrange 4 toast triangles; spoon half of the liver mixture over each portion of toast and sprinkle each serving with 1 tablespoon chopped parsley.
Add chicken livers, mushrooms, broth mix, paprika, salt, and pepper; cover and cook for 5 minutes, stirring occasionally.
In small cup combine water and flour, stirring to dissolve flour; stir into liver mixture.
Stirring constantly, cook over medium heat until mixture thickens.
Remove skillet from heat and stir in sour cream.
On each of 2 plates arrange 4 toast triangles; spoon half of the liver mixture over each portion of toast and sprinkle each serving with 1 tablespoon chopped parsley.
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