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Chicken Livers with Mushrooms
Ingredients:
1/4 c. flour, divided
1 tsp. salt
1 lb. chicken livers
1 sm. onion, chopped
1 4 oz. can mushroom stems and pieces, drained
1/4 c. butter, melted
1 can cream of mushroom soup, undiluted
3/4 c. milk
1/4 tsp. pepper
Buttered toast
1/4 c. flour, divided
1 tsp. salt
1 lb. chicken livers
1 sm. onion, chopped
1 4 oz. can mushroom stems and pieces, drained
1/4 c. butter, melted
1 can cream of mushroom soup, undiluted
3/4 c. milk
1/4 tsp. pepper
Buttered toast
Directions:
Combine 2 Tbs. flour and salt; dredge livers in flour mixture. Cook livers, onion and mushrooms in butter in a skillet over medium heat 5 to 6 minutes, turning occasionally. Remove livers from skillet, reserving vegetables and drippings in skillet. Set aside; keep warm. Reduce heat to low. Stir in remaining 2 Tbs. flour; cook, stirring constantly, 1 minute. Gradually add soup, milk and pepper; cook, stirring constantly, until thickened and bubbly. Add livers; cook until thoroughly heated. Serve over toast.
Makes 4-6 Servings
Combine 2 Tbs. flour and salt; dredge livers in flour mixture. Cook livers, onion and mushrooms in butter in a skillet over medium heat 5 to 6 minutes, turning occasionally. Remove livers from skillet, reserving vegetables and drippings in skillet. Set aside; keep warm. Reduce heat to low. Stir in remaining 2 Tbs. flour; cook, stirring constantly, 1 minute. Gradually add soup, milk and pepper; cook, stirring constantly, until thickened and bubbly. Add livers; cook until thoroughly heated. Serve over toast.
Makes 4-6 Servings
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