SAUT CHICKEN LIVERS WITH ONIONS & MUSHROOMS
Category: Appetizers, Chicken
Yield: 4 servings
1 lb Chicken livers 1 lg Onion; coarsely chopped
1/2 c Pancake flour (more or less) 1 c Mushrooms; chopped
1/2 ts Salt 1/2 c Margarine OR
2 ts Garlic powder 3 tb Olive oil (give or take)
1/2 ts Pepper or dried basil
* 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
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
Source: Sheri Maurer - Mom's only dish!
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