Spanish Chicken Livers (Higados De Pollo a La Espaniola)

Submitted by Chocolatl

"Adapted from Elena Zelayeta. Don't cook these over high heat or the chicken livers will become tough and gristly. Serve on rice or toast."

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 4

ingredients

• 2 tablespoons flour
• salt
• pepper
• 1 lb chicken liver
• 4 tablespoons butter
• 4 -5 green onions, chopped
• 2 (4 ounce) cans mushrooms, undrained
• 1⁄3 cup sherry wine

directions

1. Add salt and pepper to flour.
2. Coat chicken livers in seasoned flour.
3. Melt butter in a skillet over medium-high heat.
4. Add chicken livers and saute until lightly browned, 2-3 minutes.
5. Add onions and saute another minute or two.
6. Add mushrooms, with their liquid, and sherry.
7. Cook over medium-low heat until chicken livers are tender, 10-15 minutes more.