Chicken Livers Senape
Yield
6 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| 1 | medium |
onions
chopped |
|
| 1 | pound |
mushrooms
sliced |
|
| 1 ½ | pounds |
chicken livers
cleaned, seperated |
|
| 3 | tablespoons |
white wine
dry |
|
| ¾ | cup |
heavy whipping cream
|
|
| 1 ½ | tablespoons |
dijon mustard
|
|
| 1 | pinch |
sugar
|
*
|
| 1 | tablespoon |
parsley leaves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 1 | medium |
onions
chopped |
|
| 453.6 | g |
mushrooms
sliced |
|
| 680.4 | g |
chicken livers
cleaned, seperated |
|
| 45 | ml |
white wine
dry |
|
| 177 | ml |
heavy whipping cream
|
|
| 23 | ml |
dijon mustard
|
|
| 1 | pinch |
sugar
|
*
|
| 15 | ml |
parsley leaves
minced |
|
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.
