Chicken livers senape

6 servings

Ingredients

Quantity Ingredient
¼ cup Butter, or more
1 medium Onion, chopped medium fine
1 pounds Mushrooms, sliced to medium thickness
1½ pounds Chicken livers, cleaned and separated (not cut) and patted dry
3 tablespoons Dry white wine
¾ cup Whipping cream
1½ tablespoon Dijon-style mustard
Salt and pepper to taste
1 pinch Of sugar
1 tablespoon Minced fresh parsley

Directions

Melt butter in large skillet and saute' onion and mushrooms until soft. Remove with slotted spoon and reserve. Saute' livers in same skillet until lightly browned, adding more butter if necessary.

Add wine and heat to boiling. Stir in cream, mustard, salt and pepper, sugar and parsley. Blend well. Simmer until livers are no longer pink and sauce is thickened.

Return mushroom and onion mixture to livers just long enough to reheat. Serve at once. Serves 6 to 8.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93

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