Basic information

Saut chicken livers with onions & mushrooms


3 Tbs
 Olive oil (give or take)
2 tsp
 Garlic powder
1/2 tsp
1/2 tsp
 Pepper or dried basil
1/2 c
 Pancake flour (more or less)
1/2 c
 Margarine OR
1 lb
 Chicken livers
1 large
 Onion; coarsely chopped
1 c
 Mushrooms; chopped


* If using canned mushrooms, squeeze all liquid from mushrooms first.
If using fresh, do not rinse, wipe clean instead.
Mix pancake flour, garlic powder, salt and pepper in a bowl or plastic baggie. Coat livers in pancake mixture, coating thoroughly. Set aside
on paper plate.
Heat 2 Tb margarine or oil in a frying pan and saut onions until just clear. Remove onions and set aside.

In a clean pan, heat 1/4 cup margarine or 3-4 Tb. oil on a medium to high heat. Place livers in pan side by side one at a time. As soon as edges start to brown turn livers over one at a time, put onions and mushrooms into pan and lower heat. If necessary add more margarine by adding slivers around the edge so as not cool down pan. Saut slowly and tenderly for another 2 or 3 minutes on a medium heat or until done.

Remove from heat and serve immediately with a rice pilaf or alone as
an appetizer.