Hungarian Chicken Livers

• 2 tablespoons olive oil, plus
• 2 tablespoons olive oil
• 2 medium yellow onions, sliced
• 1/2 lb mushroom, sliced
• 1 lb chicken liver, halved
• 1 tablespoon all-purpose flour
• 2 teaspoons paprika
• 1/4 teaspoon salt (optional)
• 3/4 cup water
• 4 ounces low-fat sour cream (Cabot Light)
• cooked egg noodles (Ronzoni Whole Wheat pasta)

1. In a 10 inch skillet, over medium heat, heat the first 2 tablespoons of olive oil and saute the onions and mushrooms until tender --.
2. With a slotted spoon, remove the onion and mushroom mixture to a bowl --.
3. In the same skillet, over medium high heat, heat the remaining 2 tablespoon olive oil and saute the chicken livers about 4 minutes, stirring often --.
4. Return the onions/mushrooms to the skillet of chicken livers --.
5. Stir in the flour, paprika and salt; cook 1 minute --.
6. Add Water, stirring to deglaze the skillet; then cook over medium heat until thick (5 minutes? I've never timed it) --.
7. Once thickened, remove from heat and stir in the sour cream until well blended --.
8. Serve over your choice of pasta or rice --.
9. NOTE:prep time only covers the time to slice the onions and mushrooms.

olive oil, olive oil, yellow onions, mushroom, chicken, flour, paprika, salt, water, lowfat sour cream, egg noodles

Taken from www.food.com/recipe/hungarian-chicken-livers-151684 (may not work)