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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound chicken livers, halved |
1/4 cup butter or margarine |
1/4 pound fresh mushrooms, sliced |
1 small onion, sliced |
1 teaspoon all-purpose flour |
1/2 teaspoon salt |
1/2 cup chablis or other dry white wine |
1 tablespoon finely chopped fresh parsley |
1/2 teaspoon worcestershire sauce |
Directions:
1. Sauté livers in butter in a large skillet 5 to 6 minutes. Remove livers; add mushrooms and onion to pan drippings. Sauté until onion is tender. Stir in flour and salt. Add wine, parsley, and Worcestershire sauce; bring to a boil. Reduce heat, and simmer 3 to 5 minutes. Add livers; cook 5 minutes over medium heat. Spoon liver mixture over toast points. Serve warm.
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