Chicken Livers In Cream Sauce
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Chicken Livers In Cream Sauce
  Chicken    Poultry    Creams    Sauces  
Last updated 6/12/2012 1:13:51 AM. Recipe ID 42474. Report a problem with this recipe.
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      Title: Chicken livers in cream sauce
 Categories: Poultry
      Yield: 2 Servings
 
      1 tb Butter
    1/2 c  Thinly sliced red baby
           -onions or chopped shallots
      2 c  Coarsely chopped mushrooms
    1/2 lb Chicken livers; lobes
           -separated if necessary
    1/4 c  Dry red wine
    1/2 c  Beef broth
      1 ts Prepared mustard
      6 tb Whipping cream
           Salt; freshly ground black
           -pepper
      6 oz Spaghetti; cooked and
           -drained
 
   Melt butter in large skillet. Add onions and mushrooms and saute over
  medium heat 5 minutes or until onions are limp.
  
   Add chicken livers and brown on both sides, about 2 minutes per side.
  Remove livers.
  
   Stir wine into skillet over high heat. Scrape up any browned bits
  fron skillet.
  
   Let wine evaporate by half. Add broth and cook over high heat to
  reduce by half. Stir in mustard.  Stir in cream and chicken livers.
  Reduce heat to low and simmer 5 minutes to heat through and finish
  cooking livers.
  
   Season with salt and pepper.  Serve over spaghetti. Makes 2 servings.
  
  WASHINGTON TIMES FOOD SECTION
  
  JANUARY 24, 1996
  




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Recipe ID 42474 (Apr 03, 2005)

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