Chicken Livers With Mushrooms |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This should probably be called Chicken livers and gravy as it forms a wonderful tasting gravy. I've had this recipe for years but don't remember where I got it. I'm posting the recipe as written and added my additions at the end. Hope you like it, can be easily doubled or tripled.(though I don't double the margarine for cooking the livers) Ingredients:
1/2 lb chicken liver, seperated |
2 tablespoons margarine |
10 ounces mushroom stems and pieces, canned |
1/4 cup water |
1 tablespoon flour |
1/4 teaspoon salt, if desired |
1/8 teaspoon pepper |
1 teaspoon parsley flakes |
1 teaspoon instant chicken bouillon or 1 chicken bouillon cube |
Directions:
1. Boil water, add bouillon to dissolve, set aside.
2. Melt margarine in 8 inch skillet.
3. Brown livers over medium heat, stirring occasionally for 3-4 minutes.
4. Stir in mushrooms (with liquid)
5. Add bouillon/water, flour, salt(if using), pepper and parsley.
6. Heat to boiling.
7. Reduce heat and simmer uncovered
8. Stir occasionally until livers are done, about 5 minutes.
9. I usually use fresh sliced mushrooms as I don't really care for canned. Sorry, I'm not sure of the exact amount I use, I just add until it looks like enough - oh, and I add about another 1/8 - 1/4 cup of water too if I use fresh mushrooms.
10. I also add about 1/4 cup of diced onions and fry with liver for added flavour.
11. I also do not add additional salt as I feel there is enough in the bouillon but the choice is yours.
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