Difference between revisions of "Chicken Livers Marengo"

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m (Text replace - "Directions" to "Procedures")
 
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* 3 cups hot cooked [[rice]]  
 
* 3 cups hot cooked [[rice]]  
 
   
 
   
== Directions ==
+
== Procedures ==
 
# Cut [[chicken]] livers in half; wash and pat dry. Place [[flour]], [[salt]] and [[pepper]] in plastic bag. Add livers, a few at a time, and shake to coat.  
 
# Cut [[chicken]] livers in half; wash and pat dry. Place [[flour]], [[salt]] and [[pepper]] in plastic bag. Add livers, a few at a time, and shake to coat.  
 
# Heat [[butter]] in large skillet over medium heat; saute livers, turning to brown evenly.  
 
# Heat [[butter]] in large skillet over medium heat; saute livers, turning to brown evenly.  

Latest revision as of 11:47, 15 July 2012

Description

Makes 6 servings

Ingredients

Procedures

  1. Cut chicken livers in half; wash and pat dry. Place flour, salt and pepper in plastic bag. Add livers, a few at a time, and shake to coat.
  2. Heat butter in large skillet over medium heat; saute livers, turning to brown evenly.
  3. Add Onion and sherry; stir to loosen brown particles.
  4. Add tomatoes, bouillon and water. Bring to a boil; stir. Reduce heat and simmer 10 minutes.
  5. Remove from heat and stir in sour cream.
  6. Serve over hot rice.