Ready in 45 minutes
Take care not to overcook the livers.
Clean the livers by removing any connective tissue and cut them in half. Pat dry on paper towels.
Heat the butter and oil, add the mushrooms and onions and saute until nicely brown, stirring occasionally.
Add the chicken livers and cook for 5 to 6 minutes. Season with salt and pepper.
Add the wine and cook, stirring to incorporate any pan drippings, for an additional minute or two. Adjust the seasonings.
Garnish individual servings with parsley.
Per Serving: 362 Calories; 23g Fat (59.9% calories from fat); 23g Protein; 12g Carbohydrate; 2g Dietary Fiber; 529mg Cholesterol; 215mg Sodium.
stevenjdowd 4y agoSimple, quick, delish! Touch of garlic adds an extra French note.
Hlharkins 4y agoI was nervous to make this since my grandmother makes the best chicken livers! But I did fine, thanks to this recipe and instruction. Very yumm!!
Baldophd 4y agoGreat easy. My wife wanted to save the gravy for her bulgar recipe. I wanted to eat it.
Namit 5y agoI was in a hurry and went for this recipe because it sounded quick and easy. My kids loved it, even my son that claims that he hates liver. Once he tasted it, he ate more then his share!
Mdwoodley 5y agoSuch a super easy and delicious recipe! My roommate said it is better than his mom's! He finished it all. thank you!
luvlonghorns 6y agoI made this and served it over rice. It was delicious, very rich in flavor. Lack of parsley did not diminish the recipe. There were no leftovers, despite the fact that the recipe was for four servings and only two persons shared it. Yummy and comforting!
Pami 9y ago[I posted this recipe.]