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Saut chicken livers with onions & mushrooms
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| Artist: |
_ |
| Categories: |
Appetizers, Chicken, Exotic, Livers, Meats, Onions, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Chicken livers | | 1/2
| cup | Pancake flour (more or less) | | 1/2
| tsp | Salt | | 2
| tsp | Garlic powder | | 1/2
| tsp | Pepper or dried basil | | 1
| large | Onion, coarsely chopped | | 1
| cup | Mushrooms, chopped | | 1/2
| cup | Margarine OR | | 3
| tbsp | Olive oil (give or take) |
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Procedures:
| 1 | * if using canned mushrooms, squeeze all liquid from mushrooms first. | | 2 | If using fresh, do not rinse, wipe clean instead. | | 3 | mix pancake flour, garlic powder, salt and pepper in a bowl or plastic baggie. | | 4 | Coat livers in pancake mixture, coating thoroughly. | | 5 | Set aside on paper plate. | | 6 | heat 2 tb margarine or oil in a frying pan and saut onions until just clear. | | 7 | Remove onions and set aside. | | 8 | in a clean pan, heat ?cup margarine or 3-4 tb. oil on a medium to high heat. | | 9 | Place livers in pan side by side one at a time. | | 10 | As soon as edges start to brown turn livers over one at a time, put onions and mushrooms into pan and lower heat. | | 11 | If necessary add more margarine by adding slivers around the edge so as not cool down pan. | | 12 | Saut slowly and tenderly for another 2 or 3 minutes on a medium heat or until done. | | 13 | remove from heat and serve immediately with a rice pilaf or alone as an appetizer. |
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