Basic information

Name:
Sauted chicken livers with onions & mushrooms
Yield:
4
Categories
Lang:
en
User:
matiaspalomec



Ingredients

3 Tbs
 Olive oil (give or take)
2 tsp
 Garlic powder
1/2 tsp
 Salt
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



Instructions:

* 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. (Plastic bag is best.) 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 small amounts 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.

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