Chicken Livers Marengo

From Recidemia
Revision as of 11:47, 15 July 2012 by RealRecipes (talk | contribs) (Text replace - "Directions" to "Procedures")
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to: navigation, search


Makes 6 servings



  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.