Chicken Livers With Mushrooms

Total Time
Prep 10 mins
Cook 10 mins

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)

Ingredients Nutrition


  1. Boil water, add bouillon to dissolve, set aside.
  2. Melt margarine in 8 inch skillet.
  3. Brown livers over medium heat, stirring occasionally for 3-4 minutes.
  4. Stir in mushrooms (with liquid)
  5. Add bouillon/water, flour, salt(if using), pepper and parsley.
  6. Heat to boiling.
  7. Reduce heat and simmer uncovered
  8. Stir occasionally until livers are done, about 5 minutes.
  9. 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.
  10. I also add about 1/4 cup of diced onions and fry with liver for added flavour.
  11. I also do not add additional salt as I feel there is enough in the bouillon but the choice is yours.


Most Helpful

Lovely recipe. For some reason my chicken livers were extremly soft, not like thet are usually so I didn't make the gravy - I was afraid that they would be too mushy. I love having gravy but they were excellent even without it.

Bergy January 23, 2010

Very good!! Made as written, except used fresh mushrooms and added a tbsp of worcester sauce. Also, tossed the livers in a bag of flour before frying so didn't have to worry about adding flour later. Added onions as suggested. Yummy! Thanks Penny.

NanaD December 18, 2009

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