In large skillet, saute onion and mushrooms in butter until limp. Add chicken livers, cut in bite-size pieces. Saute until brown. Add salt, pepper, wine, stock and parsley. Simmer for 5 minutes. Pour off some of juice and reserve. Add 2 Tbsp. cornstarch to reserved juice in a cup and make smooth paste. Add to chicken livers, stirring constnatly. Make smooth gravy. Prepare filo leaves. Place small amount of liver mixture at one end of filo. Fold over sides and roll up. Can freeze or chill until time to serve. Once ready to bake - heat oven to 375 F. Bake for 20 minutes on cookie sheet. MC formatting by email@example.com NOTES : Can easily double. Recipe by: R. Banghart Posted to MC-Recipe Digest V1 #722 by Roberta Banghart
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|Serving Size: 1 Serving (988g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 421 (60%)|
|Amt Per Serving||% DV|
|Total Fat 46.8g||62 %|
|Saturated Fat 29.2g||146 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 2g|
|Cholesterol 122mg||38 %|
|Sodium 1460.2mg||50 %|
|Potassium 647.3mg||17 %|
|Total Carbohydrate 25.5g||7 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 19.7g|
|Protein 5.1g||7 %|
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Calories per serving: 697
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