Chicken Livers Marengo

Pat the chicken livers dry with paper towels and remove any connective tissue or discoloration. In a shallow bowl, combine the flour, salt, and seasoned pepper, then dredge the livers to coat evenly.

Heat the butter in a large skillet over medium-high heat. Working in batches if needed, sear the floured livers for 2–3 minutes per side until lightly browned, then transfer to a plate.

Add the sliced onion to the same skillet and sauté for 3–4 minutes until softened and fragrant, stirring occasionally.

Pour in the dry sherry to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon, and simmer for 1 minute.

Stir in the chopped canned tomatoes (with their juice), chicken bouillon granules, and water, mixing well to combine.

Return the cooked livers to the skillet, nestling them into the sauce. Reduce heat to low and simmer uncovered for 15–18 minutes until the sauce thickens slightly and the livers are tender.

Remove the skillet from heat and stir in the sour cream until fully incorporated and the sauce is smooth.

Taste the dish and adjust seasoning as needed. Serve the chicken livers and sauce over the hot cooked rice.