Chicken Livers Financiere |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/2 pound fresh mushrooms, sliced |
1/2 cup minced green onion |
1/2 cup plus 2 tablespoons butter or margarine, divided |
3/4 cup beef broth |
brown sauce |
16 pimiento-stuffed olives, sliced |
1/4 cup lemon juice |
1/8 teaspoon red pepper |
2 pounds chicken livers |
1/2 teaspoon salt |
1/4 cup cognac |
hot cooked rice |
Directions:
1. Sauté mushrooms and onion in 2 tablespoons butter in a large skillet until tender. Add broth, 1 1/2 cups brown sauce, olives, lemon juice, and pepper, stirring well. Cook over medium heat 5 minutes, stirring constantly. Remove from heat, and set aside.
2. Wash livers; pat dry, and sprinkle with salt. Sauté livers in remaining butter in a large skillet 5 minutes or until livers are lightly browned. Warm cognac; ignite and pour over livers in skillet. Transfer livers to serving platter with hot cooked rice, reserving pan drippings in skillet. Add reserved mushroom mixture to pan drippings, stirring well; heat thoroughly. Spoon mixture over livers; serve immediately.
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