Chicken Liver Stroganoff

Bergy's Note:

If you like liver I think you'll like this recipe. I like to serve them over wide buttered noodles

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

• 12 ounces chicken livers , separated and membrane removed
• 2 tablespoons flour , divided
• 2 teaspoons margarine or 2 teaspoons butter
• ¾ cup onion , diced
• 1 ½ cups mushrooms , cleaned and sliced
• 2 tablespoons Worcestershire sauce
• 2 tablespoons chili sauce
• 1 pinch dried thyme
• ½ cup low-fat sour cream or ½ cup single cream
• 2 teaspoons fresh parsley , chopped
• salt & pepper

Directions:

1. Dry the livers on paper towels.
2. sprinkle with 1 tbsp flour.
3. Melt margarine in a fry pan, saute the onion until softened.
4. Add livers saute for about 3 minutes or until just browned.
5. Add mushrooms, worcestershire sauce, chile sauce, thyme and pepper.
6. Saute 5 minutes.
7. Combine sour cream and the remaining flour, mix well.
8. Stir into the liver mixture and bring to just boiling.
9. Remove from heat sprinkle with parsley and Serve.

Reviews

[Gerry sans Sanddunes]

Not being a fixated-sexist who only values a chicken's breasts, served this with a salad of spinach leaves, with sorbet to follow. A splendid, tasty meal! Used FULL FAT sour cream ... did not put in the onions or serve with noodles as we had neither ... and it was wonderful! Thank you Bergy

[Nina G.]

I loved this! I used shallots instead of onion but want to try vidalia onions too. Next time I will use less Worcestershire though. but really filling, cheap, fast and yummy!