CHICKEN LIVERS STROGANOFF

Chicken Livers Stroganoff image

Number Of Ingredients 12

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1 pound chicken liver
1 cup onion chopped
1 tablespoon butter
1 tablespoon vegetable oil
1 (4-ounce) can mushrooms sliced, undrained
1 1/2 teaspoons marjoram dried, crushed
1 1/2 teaspoons paprika
1 1/4 teaspoons garlic salt
1/4 teaspoon black pepper
1 tablespoon almond flour
1 cup sour cream
1 teaspoon parsley dried

Steps:

1. Cut chicken livers in half. Pat dry with paper towels set aside.2. In a 10-inch skillet over medium-high heat, saute onion in butter and oil until tender and golden but not browned. Add chicken livers, mushrooms with liquid, marjoram, paprika, garlic salt and pepper and gently stir. Reduce heat to low, cover and simmer for 8 to 10 minutes or until livers are firm but still pink in the center or to desired doneness, gently stirring occasionally, (Chicken livers toughen if cooked too long.)3. Push chicken livers to one side of skillet. Stir flour into liquid. Cook and stir for 1 minute to loosen particles from bottom of skillet. Stir sour cream and parsley into flour mixture. Gently stir into chicken livers until mixture is blended and heated through (do not boil).

Nutrition Facts : Nutritional Facts Serves