Saute Chicken Livers with Onions & Mushrooms
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken livers
|
|
| ½ | cup |
pancake flour
|
* |
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
garlic powder
|
|
| ½ | teaspoon |
basil
dried |
*
|
| 1 | large |
onions
coarsely chopped |
|
| 1 | cup |
mushrooms
chopped |
*
|
| ½ | cup |
margarine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken livers
|
|
| 118 | ml |
pancake flour
|
* |
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
garlic powder
|
|
| 2.5 | ml |
basil
dried |
*
|
| 1 | large |
onions
coarsely chopped |
|
| 237 | ml |
mushrooms
chopped |
*
|
| 118 | ml |
margarine
|
|
Directions
- 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 basil in a bowl or plastic baggie.
Coat livers in pancake mixture, coating thoroughly.
Set aside on paper plate.
Heat 2 Tb margarine in a frying pan and sauté onions until just clear.
Remove onions and set aside.
In a clean pan, heat ¼ cup margarine 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.
Sauté 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.
