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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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If you like liver I think you'll like this recipe. I like to serve them over wide buttered noodles Ingredients:
12 ounces chicken livers, separated and membrane removed |
2 tablespoons flour, divided |
2 teaspoons margarine or 2 teaspoons butter |
3/4 cup onion, diced |
1 1/2 cups mushrooms, cleaned and sliced |
2 tablespoons worcestershire sauce |
2 tablespoons chili sauce |
1 pinch dried thyme |
1/2 cup low-fat sour cream or 1/2 cup single cream |
2 teaspoons fresh parsley, chopped |
salt & pepper |
Directions:
1. Dry the livers on paper towels.
2. sprinkle with 1 tbsp flour.
3. Melt margarine in a fry pan, saute the onion until softened.
4. Add livers saute for about 3 minutes or until just browned.
5. Add mushrooms, worcestershire sauce, chile sauce, thyme and pepper.
6. Saute 5 minutes.
7. Combine sour cream and the remaining flour, mix well.
8. Stir into the liver mixture and bring to just boiling.
9. Remove from heat sprinkle with parsley and Serve.
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