Ingredients
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2 tablespoons flour, divided
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2 teaspoons margarine or 2 teaspoons butter
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3/4 cup onion, diced
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1 1/2 cups mushrooms, cleaned and sliced
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2 tablespoons Worcestershire sauce
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2 tablespoons chili sauce
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1 pinch dried thyme
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1/2 cup low-fat sour cream or 1/2 cup single cream
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2 teaspoons fresh parsley, chopped
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salt & pepper
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12 ounces chicken livers, separated and membrane removed
Instructions
- Dry the livers on paper towels.
- sprinkle with 1 tbsp flour.
- Melt margarine in a fry pan, saute the onion until softened.
- Add livers saute for about 3 minutes or until just browned.
- Add mushrooms, worcestershire sauce, chile sauce, thyme and pepper.
- Saute 5 minutes.
- Combine sour cream and the remaining flour, mix well.
- Stir into the liver mixture and bring to just boiling.
- Remove from heat sprinkle with parsley and Serve.