Chicken Liver Saute
Ingredients
- 1/2 cup butter or margarine
- 1 pound fresh or defrosted chicken livers, halved
- 1 medium onion, sliced
- 1/4 pound fresh mushrooms, sliced
- 3 tablespoons flour
- 1 teaspoon salt
- Dash of pepper
- 1/2 teaspoon ginger
- 1 (10 1/2 ounce) can beef bouillon or consommé
- 1/2 cup dry or sweet sherry
- 1 teaspoon salt
- Dash of pepper
- 1/2 teaspoon ginger
- 1 (10 1/2 ounce) can beef bouillon or consommé
Instructions
- Melt butter in frying pan. Sauté chicken livers over low heat for eight
minutes.
- Remove from pan to a platter and keep warm in oven.
- Sauté onion and mushrooms in the fat remaining in the frying pan for five
minutes.
- Stir in flour, salt, pepper and ginger. Gradually stir in consommé. Cook
over low heat, stirring constantly, until thickened and smooth. Stir in sherry
and livers. Simmer for two minutes.
- Serve over rice.
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