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Chicken Livers and Mushrooms




Source of Recipe


Linda K. Leone.-8/12/2008


List of Ingredients




1 pound chicken livers, cut in half to separate
flour to dredge
salt and pepper
1/4 C butter
1 small onion, thinly sliced in rings
1/4 pound mushrooms, sliced
1 tsp sherry wine
1/2 tsp capers
1/2 C sour cream
1 T chopped parsley
2 baked potatoes, served hot

Recipe



After separating the 2 halves of the livers, Cut each half lengthwise again so you have 4 pieces of liver. Dredge in the flour, salt and pepper. Heat 2 tablespoons of the butter in a fry pan and quickly fry on both until just tender. Remove to a plate and keep it warm. Add onions to the pan and more butter if needed. Saute til tender and add mushrooms and sherry, cook 4 minutes. Add capers and sour cream. Adjust seasonings and heat on low, stirring until warmed through. Add livers and serve on partially scooped out potatoes with the remainder of the potato on the side. Spoon the livers and sauce into and over the potato. Serve fresh green peas with this if desired. Garnish with parsley.