Sauteed Chicken Livers Recipe

Name: Sauteed Chicken Livers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken liver, cut in half & washed & patted dry; 3 tablespoons butter or 3 tablespoons margarine; 1/2 lb fresh mushrooms, sliced thin; 3/4 cup onion, thinly sliced; 1/4 cup celery, finely chopped (optional); 1/8 cup flour; 3 tablespoons flour; 1 1 cup vegetable broth or 1 cup beef broth; 1/2 teaspoon salt; fresh coarse ground black pepper, to taste; 1/2 cup sherry wine, good quality; 2 teaspoons fresh parsley, chopped; 1/2 teaspoon Worcestershire sauce; chopped fresh parsley leaves, garnish; cooked bacon (crispy & crumbled); basmati rice (sprinkled with parsley) or buttered broad egg noodle (with peas)

Servings: persons

1 lb chicken liver, cut in half & washed & patted dry
3 tablespoons butter or 3 tablespoons margarine
1/2 lb fresh mushrooms, sliced thin
3/4 cup onion, thinly sliced
1/4 cup celery, finely chopped (optional)
1/8 cup flour
3 tablespoons flour
1 1 cup vegetable broth or 1 cup beef broth
1/2 teaspoon salt
fresh coarse ground black pepper, to taste
1/2 cup sherry wine, good quality
2 teaspoons fresh parsley, chopped
1/2 teaspoon Worcestershire sauce
chopped fresh parsley leaves, garnish
cooked bacon (crispy & crumbled)
basmati rice (sprinkled with parsley) or buttered broad egg noodle (with peas)

1
Season livers with 3 Tablespoons of the flour and salt and pepper, to taste.
2
Saute chicken livers in 2 Tablespoons butter, 5 minutes or until brown but still pink inside.
3
Remove livers, and drain on paper towels, reserving drippings in skillet.
4
Add other tablespoon butter, if necessary.
5
Saute mushrooms, onions and celery in drippings until golden brown.
6
Stir in flour(I guessed at the amount - use little by little) salt & pepper with broth.
7
Add Sherry, parsley and wocesterhsire sauce; bring to a boil.
8
Add more flour if necessary, but remember to mix it with some liquid first, so that there won't be any lumps.
9
Reduce heat to a simmer and cook for 5 minutes, stirring often.
10
Add chicken livers, simmer 3-5 additional minutes.
11
Serve over fluffy white rice (sprinkled with bacon) or.
12
Basmatti rice, sprinkled with chopped parsley (sprinkled with bacon) or.
13
Buttered broad noodles with peas*.
14
*Broad buttered noodles: boil noodles according to package instructions, drain and coat with butter, salt & pepper and combine with 1/4 cup frozen peas (defrosted).

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb chicken liver, cut in half & washed & patted dry, 3 tablespoons butter or 3 tablespoons margarine, 1/2 lb fresh mushrooms, sliced thin, 3/4 cup onion, thinly sliced, and more.

Yes, Sauteed Chicken Livers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Chicken Livers

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