Chicken Livers With Mustard Seed

This recipe was sent to me by my daughter Peggy, She said that this is very good. The recipe comes from Gourmet Magazine 10/80.

• Ready In: 30 mins
• Serves: 2-4

Ingredients

• 1  lb chicken liver
•  flour, enough to dredge livers
•  salt and pepper, to taste
• 2  tablespoons unsalted butter
• 2  tablespoons canola oil
• 1⁄3 cup shallot, minced
• 1⁄4 cup mustard seeds
• 3⁄4 cup dry white wine
• 2⁄3 cup chicken broth
• 1⁄4 cup  minced parsley

Directions

1. Pat dry the chicken livers, trim and separate into lobes.
2. Dredge in flour seasoned with salt and pepper, shake off excess flour.
3. In a large skillet heat the butter and oil, over moderately high heat, until fat is hot.
4. Add chicken livers, sauté for 2 to 3 minutes or until they are browned on the outside but still pink within.
5. Transfer the livers with slotted spoon to a bowl.
6. Add to skillet the minced shallots and mustard seed and sauté the mixture for 1 minute or until mustard seed begins to pop.
7. Add the white wine and reduce it, stirring, to about 1/3 cup.
8. Stir in the chicken broth.
9. Reduce the liquid, stirring, until it is thickened.
10. Add the livers and the minced parsley leaves.
11. Toss the livers to coat with the sauce, and heat mixture over low heat, shaking the skillet, until the livers are just heated through.
12. Transfer to heated serving dish.
13. Serve with rice.