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Recipe by: gorete
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See below ingredients and instructions of the recipe
1 lb Chicken livers 1 lg Onion; coarsely chopped
1/2 c Pancake flour (more or less) 1 c Mushrooms; chopped
1/2 ts Salt 1/2 c Margarine OR
2 ts Garlic powder 3 tb Olive oil (give or take)
1/2 ts Pepper or dried basil
* 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 Tb margarine or oil in a frying pan and saut 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!
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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