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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe was found in one of the movie fanzines of the 1940s. It was said to be a favorite of actress/pianist Diana Lynn, who usually played the friend of the star during that era. You have to like chicken livers to like this dish and my DH and I certainly do. It is a quick and easy meal, and I hope you enjoy it, too. Ingredients:
1 lb chicken liver |
1 tablespoon vegetable oil |
1 tablespoon butter or 1 tablespoon margarine |
1 small onion, minced |
1/4 small green pepper, slivered |
1 (10 ounce) can cream of mushroom soup, undiluted |
1/4 cup vermouth or 1/4 cup dry white wine or 1/4 cup chicken broth |
hot cooked noodles |
paprika (to garnish) |
chopped parsley (to garnish) |
Directions:
1. Clean the chicken livers by rinsing well, cutting each in half and removing all membranes and any fat. Pat dry.
2. Heat oil and butter in a large non-stick skillet. Saute livers, turning frequently, until light brown outside and just pink inside. (Or a little longer, if you like your livers well-done as my DH does.) Remove to a plate and keep warm.
3. Stir-fry the onion and green pepper in same skillet until golden and tender. Add soup and vermouth to skillet and stir to blend. Heat until creamy and hot.
4. Return livers to skillet. Cook and stir to combine and heat through.
5. Serve over hot noodles, garnished with paprika and parsley as desired.
6. Note: Mushrooms go well in this dish. You can add them in one of two ways. Saute approximately 1/4 to 1/3 pound sliced fresh mushrooms with the onion and green pepper. An easier way, if desired, is to add a 4-ounce can of drained mushrooms with the livers at the end of the recipe.
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