Chicken Livers With Mustard Seed

Recipe by Barb G.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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