1 lb chicken livers
1/2 cup pancake flour (more or less)
1/2 tsp salt
2 tsp garlic powder
1/2 tsp pepper or dried basil
1 large onion, coarsely chopped
1 cup mushrooms, chopped
1/2 cup margarine or
3 tbsp olive oil (give or take)
A Recipe for
Saut Chicken Livers With Onions & Mushrooms
Food Tip |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
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| Calvin Trillin |
This Recipe for Saut Chicken Livers With Onions & Mushrooms is one of thousands in the Recipes-to-go Meal Cookbook.
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Food Tip |
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This is a recipe for Saut Chicken Livers With Onions & Mushrooms from the recipe cookbook of Recipes-to-go (Meal)
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| Henry IV of France |
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Food Tip |
* 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.
Source: Sheri Maurer - Mom's only dish!
Serves: 4
Saut Chicken Livers With Onions & Mushrooms Recipe brought to you by Recipes To-Go