Sauteed Chicken Livers With Onions and Mushrooms

Recipe Ingredients

1 lb	454g / 16oz	Chicken livers
1/2 cup	31g / 1.1oz	Pancake flour - (more or less)
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Garlic powder
1/2 teaspoon	2.5ml	Pepper or dried basil
1 teaspoon	5ml	Onion - coarsely chopped (large)
1 cup	146g / 5.1oz	Mushrooms - chopped
1/2 cup	99g / 3.5oz	Margarine or
3 tablespoons	45ml	Olive oil - (give or take)

Recipe Instructions

* If using canned mushrooms, squeeze all liquid from mushrooms first. If using fresh, do not rinse, wipe clean instead.

Mix pancake flour, garlic powder, salt and pepper in a bowl or plastic baggie. Coat livers in pancake mixture, coating thoroughly. Set aside on paper plate.

Heat 2 tbs margarine or oil in a frying pan and saute onions until just clear. Remove onions and set aside.

In a clean pan, heat 1/4 cup margarine or 3-4 Tb. oil on a medium to high heat. Place livers in pan side by side one at a time. As soon as edges start to brown turn livers over one at a time, put onions and mushrooms into pan and lower heat. If necessary add more margarine by adding slivers around the edge so as not cool down pan. Saut slowly and tenderly for another 2 or 3 minutes on a medium heat or until done.

Remove from heat and serve immediately with a rice pilaf or alone as an appetizer.

Source:
Sheri Maurer - Mom's only dish!

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