Chicken Livers With Mushrooms

Total Time
20mins
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

Directions

  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

5 5

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.

5 5

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.