Chicken Liver Stroganoff

• 1 lb chicken liver, cleaned and cut in half
• 1/2 lb mushroom, wiped clean and cut into pieces roughly the same size as the livers
• 1 large sweet onion, chopped
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 1/2 teaspoons paprika
• 1/4 teaspoon cayenne
• 1 1/4 cups sour cream
• salt and pepper
• cooked rice

1. Heat large skillet on medium high heat for a minute, then add the butter and oil.
2. Saute the onions for 2 minutes, then add the mushrooms and cook, stirring, until the onions become translucent and the mushrooms begin to give off some liquid.
3. This should take about another 3 minutes.
4. Remove the vegetables from the pan and set aside while the livers are cooking.
5. Add the livers to the hot skillet, adding a little more oil/butter if needed.
6. Saute the livers for about 3 minutes, but do not overcook.
7. Return the vegetables to the skillet with the livers.
8. Add the seasonings and stir to combine.
9. Add the sour cream and stir to combine.
10. Allow to heat thoroughly, but do not let the sour cream boil or it will curdle.
11. Taste and adjust seasoning if necessary.
12. Serve this stroganoff with hot fluffy rice.

chicken, mushroom, sweet onion, butter, olive oil, paprika, cayenne, sour cream, salt, rice

Taken from www.food.com/recipe/chicken-liver-stroganoff-66147 (may not work)