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Recipe from: Chocolatl
Adapted from Elena Zelayeta. Don't cook these over high heat or the chicken livers will become tough and gristly. Serve on rice or toast.
2 tablespoons flour
1 poundchicken liver
4 tablespoons butter
4 or 5 green onions , chopped
2 4 ounce cans mushrooms, undrained
⅓ cup sherry wine
Add salt and pepper to flour. Coat chicken livers in seasoned flour.
Melt butter in a skillet over medium-high heat. Add chicken livers and sauté until lightly browned, 2 to 3 minutes. Add onions and sauté another minute or two. Add mushrooms, with their liquid, and sherry. Cook over medium-low heat until chicken livers are tender, 10 to 15 minutes more.