Sauteed Chicken Livers

• 1 lb chicken liver, cut in half & washed & patted dry
• 3 tablespoons butter or 3 tablespoons margarine
• 1/2 lb fresh mushrooms, sliced thin
• 3/4 cup onion, thinly sliced
• 1/4 cup celery, finely chopped (optional)
• 1/8 cup flour
• 3 tablespoons flour
• 1 1 cup vegetable broth or 1 cup beef broth
• 1/2 teaspoon salt
• fresh coarse ground black pepper, to taste
• 1/2 cup sherry wine, good quality
• 2 teaspoons fresh parsley, chopped
• 1/2 teaspoon Worcestershire sauce
• chopped fresh parsley leaves, garnish
• cooked bacon (crispy & crumbled)
• basmati rice (sprinkled with parsley) or buttered broad egg noodle (with peas)

1. Season livers with 3 Tablespoons of the flour and salt and pepper, to taste.
2. Saute chicken livers in 2 Tablespoons butter, 5 minutes or until brown but still pink inside.
3. Remove livers, and drain on paper towels, reserving drippings in skillet.
4. Add other tablespoon butter, if necessary.
5. Saute mushrooms, onions and celery in drippings until golden brown.
6. Stir in flour(I guessed at the amount - use little by little) salt & pepper with broth.
7. Add Sherry, parsley and wocesterhsire sauce; bring to a boil.
8. Add more flour if necessary, but remember to mix it with some liquid first, so that there won't be any lumps.
9. Reduce heat to a simmer and cook for 5 minutes, stirring often.
10. Add chicken livers, simmer 3-5 additional minutes.
11. Serve over fluffy white rice (sprinkled with bacon) or.
12. Basmatti rice, sprinkled with chopped parsley (sprinkled with bacon) or.
13. Buttered broad noodles with peas*.
14. *Broad buttered noodles: boil noodles according to package instructions, drain and coat with butter, salt & pepper and combine with 1/4 cup frozen peas (defrosted).

chicken, butter, fresh mushrooms, onion, celery, flour, flour, vegetable broth, salt, ground black pepper, sherry wine, fresh parsley, worcestershire sauce, parsley, bacon, basmati rice

Taken from www.food.com/recipe/sauteed-chicken-livers-147523 (may not work)