Sauteed Chicken Livers Recipe
Sauteed Chicken Livers is a unique and tasty preparation that you can serve for a weekend luncheon. The delicious Sauteed Chicken Livers is sure to bowl your guests and family over!
Ingredients
| Mushrooms | 1⁄2 Pound | |
| Butter | 1 Tablespoon | |
| Chicken livers | 1 Pound | |
| Flour | 1 Cup (16 tbs) | |
| Brandy | 14 Cup (224 tbs) | |
| Light cream | 1 1⁄2 Cup (24 tbs) | |
| Egg yolks | 2 | |
| Nutmeg | 1 Pinch | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Brown mushrooms in butter; remove and set aside.
Dredge chicken livers in flour, seasoned with salt and pepper.
Add more butter to frying pan and saute livers until light brown.
Heat brandy and pour over the livers; set a fire and shake pan until alcohol burns off.
Reduce heat; add cream, mixed with 2 egg yolks and nutmeg.
Do not boil.
Taste and add more salt if needed.
Serve with buttered noodles
Dredge chicken livers in flour, seasoned with salt and pepper.
Add more butter to frying pan and saute livers until light brown.
Heat brandy and pour over the livers; set a fire and shake pan until alcohol burns off.
Reduce heat; add cream, mixed with 2 egg yolks and nutmeg.
Do not boil.
Taste and add more salt if needed.
Serve with buttered noodles
Chef
