CHICKEN LIVERS WITH MUSTARD SEED
Number Of Ingredients 9
Steps:
- Dry chicken livers and dredge in seasoned flour. Saute in butter and oil until brown. Remove livers from skillet and put on a plate. To the skillet add the shallots and the mustard seed and saute until the seeds pop. Add wine (or sherry)and reduce to 1/3 C. Stir in chicken stock, reduce, until thickened. Return livers and parsley (or sage). Heat through and serve.
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