Chicken livers in cream sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| ½ | cup | Thinly sliced red baby onions or chopped shallots |
| 2 | cups | Coarsely chopped mushrooms |
| ½ | pounds | Chicken livers; lobes separated if necessary |
| ¼ | cup | Dry red wine |
| ½ | cup | Beef broth |
| 1 | teaspoon | Prepared mustard |
| 6 | tablespoons | Whipping cream |
| Salt; freshly ground black pepper | ||
| 6 | ounces | Spaghetti; cooked and drained |
Directions
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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