Sauted Chicken Livers with Onions & Mushrooms
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken livers
|
|
| ½ | cup |
pancake flour
|
* |
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
garlic powder
|
|
| ½ | teaspoon |
black pepper
|
|
| 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 |
black pepper
|
|
| 1 | large |
onions
coarsely chopped |
|
| 237 | ml |
mushrooms
chopped |
*
|
| 118 | ml |
margarine
|
|
Directions
Mix pancake flour, garlic powder, salt and pepper in a bowl or plastic baggie.
(Plastic bag is best.)
Coat livers in pancake mixture, coating thoroughly.
Set aside on paper plate.
Heat 2 tablespoons margarine or oil 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 small amounts 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 appetizer.
