Little Livers Specialty Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Chicken livers | 1 pound | |
| Flour | 1/4 Cup (16 tbs), sifted | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Butter/Margarine | 2 Tablespoon | |
| Mushrooms | 1 Can (10oz), sliced | |
| Worcestershire sauce | 1 1/2 Teaspoon |
Directions
Shake chicken livers, a few at a time, in mixture of flour, salt and pepper in paper bag to coat evenly.
Brown in butter or margarine in large frying pan over low heat.
Stir in mushrooms and liquid and Worcestershire sauce.
Cover loosely; cook slowly 10 minutes, or just until liquid is absorbed.
Brown in butter or margarine in large frying pan over low heat.
Stir in mushrooms and liquid and Worcestershire sauce.
Cover loosely; cook slowly 10 minutes, or just until liquid is absorbed.
Chef
