Basic information

Name: Sauteed chicken livers

Yield: 4

Categories main dish, sthrn/livng



 3 Tbs
 Butter (or marg.); melted
 2 tsp
 Parsley, fresh; chopped
 14 1/2 oz
 Tomatoes; undrained
 1/2 tsp
 1/2 tsp
 Worcestershire sauce
 1/2 lb
 Mushrooms, fresh; sliced
 1/2 c
 Onion; sliced
 1/2 c
 Wine, dry white
 1 tsp
 Flour, all-purpose
 1 lb
 Livers, chicken; cut into bite size pieces
 Rice; hot cooked


Saute chicken livers in butter 5 minutes or until brown. Remove livers, and drain on paper towels, reserving drippings in skillet. Saute mushrooms and onion in drippings until onion is golden. Stir
in flour and salt. Add tomatoes, wine, parsley, and Worcestershire sauce; bring to a boil. Reduce heat and cook 5 minutes, stirring often. Add chicken livers; simmer 5 additional minutes. Serve over rice.