Sauteed Chicken Livers

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb chicken liver, cut in half & washed & patted dry
• 3 tablespoons butter or 3 tablespoons margarine
• 1/2 lb fresh mushrooms, sliced thin
• 3/4 cup onion, thinly sliced
• 1/4 cup celery, finely chopped (optional)
• 1/8 cup flour
• 3 tablespoons flour
• 1 cup chicken broth or 1 cup vegetable broth or 1 cup beef broth
• 1/2 teaspoon salt
• fresh coarse ground black pepper, to taste
• 1/2 cup sherry wine, good quality
• 2 teaspoons fresh parsley, chopped
• 1/2 teaspoon worcestershire sauce
• chopped fresh parsley leaves, garnish
• cooked bacon (crispy & crumbled)
• rice (fluffy, sprinkled with bacon) or basmati rice (sprinkled with parsley) or buttered broad egg noodle (with peas)

Recipe

• 1 season livers with 3 tablespoons of the flour and salt and pepper, to taste.
• 2 saute chicken livers in 2 tablespoons butter, 5 minutes or until brown but still pink inside.
• 3 remove livers, and drain on paper towels, reserving drippings in skillet.
• 4 add other tablespoon butter, if necessary.
• 5 saute mushrooms, onions and celery in drippings until golden brown.
• 6 stir in flour(i guessed at the amount - use little by little) salt & pepper with broth.
• 7 add sherry, parsley and wocesterhsire sauce; bring to a boil.
• 8 add more flour if necessary, but remember to mix it with some liquid first, so that there won't be any lumps.
• 9 reduce heat to a simmer and cook for 5 minutes, stirring often.
• 10 add chicken livers, simmer 3-5 additional minutes.
• 11 serve over fluffy rice (sprinkled with bacon) or.
• 12 basmatti rice, sprinkled with chopped parsley (sprinkled with bacon) or.
• 13 buttered broad noodles with peas*.
• 14 *broad buttered noodles: boil noodles according to package instructions, drain and coat with butter, salt & pepper and combine with 1/4 cup frozen peas (defrosted).