Skillet Chicken Livers and Vegetables Recipe
Ingredients
| Chicken livers | 1 Pound | |
| All purpose flour | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Butter | 1/4 Cup (16 tbs) | |
| Green onions | 2 , chopped | |
| 1 green pepper, cut in strips | ||
| Mushrooms | 2 Cup (16 tbs), sliced | |
| Cherry tomatoes | 1 Cup (16 tbs) | |
| Worcestershire sauce | 1 Tablespoon | |
| Dried thyme | 1/4 Teaspoon | |
Directions
Wash chicken livers, cut in half and blot dry on paper towels.
In plastic bag, combine flour, salt and pepper; add chicken livers and shake to coat.
In electric skillet, melt half the butter over medium-high heat; fry livers and green onions until livers are lightly browned, about 5 minutes, turning once.
Do not overcook.
Push livers and onions to side of skillet.
Melt remaining butter; cook green pepper and mushrooms over medium heat for about 3 minutes or until mushrooms are golden.
Push to side; add tomatoes and cook just until heated through, about 2 minutes.
Season with Worcestershire and thyme, gently stirring all ingredients together.
Serve immediately.
In plastic bag, combine flour, salt and pepper; add chicken livers and shake to coat.
In electric skillet, melt half the butter over medium-high heat; fry livers and green onions until livers are lightly browned, about 5 minutes, turning once.
Do not overcook.
Push livers and onions to side of skillet.
Melt remaining butter; cook green pepper and mushrooms over medium heat for about 3 minutes or until mushrooms are golden.
Push to side; add tomatoes and cook just until heated through, about 2 minutes.
Season with Worcestershire and thyme, gently stirring all ingredients together.
Serve immediately.
Chef
