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1 pound chicken livers
¼ cup flour
1 cup butter
¼ tsp salt
½ tsp dill weed
1 pound mushroom, sliced
½  cup cream
2 tablespoon white wine (or sauterne or marsala or sweeter sherry)
Add butter to fry pan and sauté mushrooms until limp and fragrant.  With slotted spoon, remove and put in a bowl.

Sauté dredged chicken livers until slightly pink inside.

Add back the mushrooms with rest of ingredients.

Heat, but do not bring to a boil.

Serve over toast or rice.
Jeanne's mom servers it on true sourdough toast.  Yum.

This entry is related to the following products. Click on any of them for more information.
Liver, Chicken,