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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Sort of an Hungarian Goulash, but chicken livers-style...In addition, I've used a low-fat sour cream and a whole wheat pasta to lighten the recipe up a bit...Just add a salad for a complete meal! Ingredients:
2 tablespoons olive oil, plus |
2 tablespoons olive oil |
2 medium yellow onions, sliced |
1/2 lb mushroom, sliced |
1 lb chicken liver, halved |
1 tablespoon all-purpose flour |
2 teaspoons paprika |
1/4 teaspoon salt (optional) |
3/4 cup water |
4 ounces low-fat sour cream (cabot light) |
cooked egg noodles (ronzoni whole wheat pasta) |
Directions:
1. In a 10 inch skillet, over medium heat, heat the first 2 tablespoons of olive oil and saute the onions and mushrooms until tender -.
2. With a slotted spoon, remove the onion and mushroom mixture to a bowl -.
3. In the same skillet, over medium high heat, heat the remaining 2 tablespoon olive oil and saute the chicken livers about 4 minutes, stirring often -.
4. Return the onions/mushrooms to the skillet of chicken livers -.
5. Stir in the flour, paprika and salt; cook 1 minute -.
6. Add Water, stirring to deglaze the skillet; then cook over medium heat until thick (5 minutes? I've never timed it) -.
7. Once thickened, remove from heat and stir in the sour cream until well blended -.
8. Serve over your choice of pasta or rice -.
9. NOTE:prep time only covers the time to slice the onions and mushrooms.
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