Chicken Livers Senape

1. 1

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

2. 2

   Remove with slotted spoon and reserve.

3. 3

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

4. 4

   Add wine and heat to boiling.

5. 5

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

6. 6

   Blend well.

7. 7

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

8. 8

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

9. 9

   Serve at once.

* Per serving · 4 servings · Values may vary.