Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Butter, or more
1 md Onion, chopped medium fine
1 lb Mushrooms, sliced to medium
-thickness
1 1/2 lb Chicken livers, cleaned and
-separated (not cut) and
-patted dry
3 tb Dry white wine
3/4 c Whipping cream
1 1/2 tb Dijon-style mustard
Salt and pepper to taste
1 pn Of sugar
1 tb Minced fresh parsley

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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