Chicken Liver Stroganoff

• 12 ounces chicken livers, separated and membrane removed
• 2 tablespoons flour, divided
• 2 teaspoons margarine or 2 teaspoons butter
• 3/4 cup onion, diced
• 1 1/2 cups mushrooms, cleaned and sliced
• 2 tablespoons Worcestershire sauce
• 2 tablespoons chili sauce
• 1 pinch dried thyme
• 1/2 cup low-fat sour cream or 1/2 cup single cream
• 2 teaspoons fresh parsley, chopped
• salt & pepper

1. Dry the livers on paper towels.
2. sprinkle with 1 tbsp flour.
3. Melt margarine in a fry pan, saute the onion until softened.
4. Add livers saute for about 3 minutes or until just browned.
5. Add mushrooms, worcestershire sauce, chile sauce, thyme and pepper.
6. Saute 5 minutes.
7. Combine sour cream and the remaining flour, mix well.
8. Stir into the liver mixture and bring to just boiling.
9. Remove from heat sprinkle with parsley and Serve.

chicken livers, flour, margarine, onion, mushrooms, worcestershire sauce, chili sauce, thyme, lowfat sour cream, fresh parsley, salt

Taken from www.food.com/recipe/chicken-liver-stroganoff-31868 (may not work)