Sauteed chicken livers (mike reeh)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| ¼ | cup | Flour |
| 8 | ounces | Chicken livers |
| ½ | cup | Button mushrooms |
| ¼ | cup | Sherry cooking wine |
| Salt and pepper to taste | ||
Directions
Melt butter in 10" saute pan on high heat. Dredge livers in flour. Discard any leftover flour. Cook livers on each side, about 2 minutes per side. Add mushrooms and cooking sherry. Cover and turn heat down to low flame for 2 minutes.
Serve
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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