CHICKEN LIVERS WITH MUSHROOMS

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Chicken Livers With Mushrooms image

This should probably be called Chicken livers and gravy as it forms a wonderful tasting gravy. I've had this recipe for years but don't remember where I got it. I'm posting the recipe as written and added my additions at the end. Hope you like it, can be easily doubled or tripled.(though I don't double the margarine for cooking the livers)

Provided by PennyG

Categories     Chicken Livers

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 lb chicken liver, seperated
2 tablespoons margarine
10 ounces mushroom stems and pieces, canned
1/4 cup water
1 tablespoon flour
1/4 teaspoon salt, if desired
1/8 teaspoon pepper
1 teaspoon parsley flakes
1 teaspoon instant chicken bouillon or 1 chicken bouillon cube

Steps:

  • Boil water, add bouillon to dissolve, set aside.
  • Melt margarine in 8 inch skillet.
  • Brown livers over medium heat, stirring occasionally for 3-4 minutes.
  • Stir in mushrooms (with liquid)
  • Add bouillon/water, flour, salt(if using), pepper and parsley.
  • Heat to boiling.
  • Reduce heat and simmer uncovered
  • Stir occasionally until livers are done, about 5 minutes.
  • I usually use fresh sliced mushrooms as I don't really care for canned. Sorry, I'm not sure of the exact amount I use, I just add until it looks like enough -- oh, and I add about another 1/8 - 1/4 cup of water too if I use fresh mushrooms.
  • I also add about 1/4 cup of diced onions and fry with liver for added flavour.
  • I also do not add additional salt as I feel there is enough in the bouillon but the choice is yours.

Nutrition Facts : Calories 284.1, Fat 17.3, SaturatedFat 3.8, Cholesterol 392.4, Sodium 1128.3, Carbohydrate 10.6, Fiber 3.6, Sugar 3.2, Protein 22.5

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