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Chicken Livers in Sour Cream



1/2 cup butter
1 1/2 cups sliced fresh mushrooms
1 large onion, sliced or chopped
1 pound chicken livers
1 (8-ounce) carton sour cream
1/3 cup dry sherry
1/4 teaspoon salt
1/8 teaspoon pepper


Melt butter in a large skillet over low heat. Add mushrooms and onion; cook over medium-high heat, stirring constantly, until vegetables are tender. Add livers and cook 1 minute. Cover, reduce heat to low and cook 15 minutes. Stir in sour cream and remaining 3 ingredients, and cook until thoroughly heated. Serve immediately over rice or puff pastry shells.

Makes 4 servings







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