Tender Hungarian Chicken Livers

Sort of an Hungarian Goulash, but chicken livers-style...In addition, I've used a low-fat sour cream and a whole wheat pasta to lighten the recipe up a bit...Just add a salad for a complete meal!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil, plus
• 2  tablespoons olive oil
• 2  medium yellow onions, sliced
• 1⁄2 lb mushroom, sliced
• 1  lb chicken liver, halved
• 1  tablespoon all-purpose flour
• 2  teaspoons paprika
• 1⁄4 teaspoon salt (optional)
• 3⁄4 cup water
• 4  ounces low-fat sour cream (Cabot Light)
•  cooked egg noodles (Ronzoni Whole Wheat pasta)

Directions

1. In a 10 inch skillet, over medium heat, heat the first 2 tablespoons of olive oil and saute the onions and mushrooms until tender --.
2. With a slotted spoon, remove the onion and mushroom mixture to a bowl --.
3. In the same skillet, over medium high heat, heat the remaining 2 tablespoon olive oil and saute the chicken livers about 4 minutes, stirring often --.
4. Return the onions/mushrooms to the skillet of chicken livers --.
5. Stir in the flour, paprika and salt; cook 1 minute --.
6. Add Water, stirring to deglaze the skillet; then cook over medium heat until thick (5 minutes? I've never timed it) --.
7. Once thickened, remove from heat and stir in the sour cream until well blended --.
8. Serve over your choice of pasta or rice --.
9. NOTE:prep time only covers the time to slice the onions and mushrooms.