Sauteed Chicken Livers

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 1 lb chicken liver
• 1 tablespoon vegetable oil
• 1 tablespoon butter or 1 tablespoon margarine
• 1 small onion, minced
• 1/4 small green pepper, slivered
• 1 (10 ounce) can cream of mushroom soup, undiluted
• 1/4 cup vermouth or 1/4 cup dry wine or 1/4 cup chicken broth
• hot cooked noodles
• paprika (to garnish)
• chopped parsley (to garnish)

Recipe

• 1 clean the chicken livers by rinsing well, cutting each in half and removing all membranes and any fat. pat dry.
• 2 heat oil and butter in a large non-stick skillet. saute livers, turning frequently, until light brown outside and just pink inside. (or a little longer, if you like your livers well-done as my dh does.) remove to a plate and keep warm.
• 3 stir-fry the onion and green pepper in same skillet until golden and tender. add soup and vermouth to skillet and stir to blend. heat until creamy and hot.
• 4 return livers to skillet. cook and stir to combine and heat through.
• 5 serve over hot noodles, garnished with paprika and parsley as desired.
• 6 note: mushrooms go well in this dish. you can add them in one of two ways. saute approximately 1/4 to 1/3 pound sliced fresh mushrooms with the onion and green pepper. an easier way, if desired, is to add a 4-ounce can of drained mushrooms with the livers at the end of the recipe.