Sauteed Chicken Livers
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken livers
cut into bit size pieces |
|
| 3 | tablespoons |
butter
or margarine, melted |
|
| ½ | pound |
mushrooms
fresh, sliced |
|
| ½ | cup |
onions
sliced |
|
| 1 | teaspoon |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 14 ½ | ounces |
tomatoes
undrained |
|
| ½ | cup |
wine
dry white |
*
|
| 2 | teaspoons |
parsley leaves
fresh, chopped |
|
| ½ | teaspoon |
worcestershire sauce
|
|
| 1 | x |
rice
hot cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken livers
cut into bit size pieces |
|
| 45 | ml |
butter
or margarine, melted |
|
| 226.8 | g |
mushrooms
fresh, sliced |
|
| 118 | ml |
onions
sliced |
|
| 5 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 419.1 | ml/g |
tomatoes
undrained |
|
| 118 | ml |
wine
dry white |
*
|
| 1E+1 | ml |
parsley leaves
fresh, chopped |
|
| 2.5 | ml |
worcestershire sauce
|
|
| 1 | x |
rice
hot cooked |
*
|
Directions
Sauté chicken livers in butter 5 minutes or until brown.
Remove livers, and drain on paper towels, reserving drippings in skillet.
Sauté mushrooms and onion in drippings until onion is golden.
Stir in flour and salt.
Add tomatoes, wine, parsley, and Worcestershire sauce; bring to a boil.
Reduce heat and cook 5 minutes, stirring often.
Add chicken livers; simmer 5 additional minutes.
Serve over rice.
