Chicken Livers Senape

Directions

Melt butter in large skillet and sauté onion and mushrooms until soft.

Remove with slotted spoon and reserve.

Sauté livers in same skillet until lightly browned, adding more butter if necessary.

Add wine and heat to boiling.

Stir in cream, mustard, salt and pepper, sugar and parsley.

Blend well. Simmer until livers are no longer pink and sauce is thickened.

Return mushroom and onion mixture to livers just long enough to reheat.

Serve at once.