Szechuan Chicken Livers

• 3 tablespoons olive oil (separated)
• 4 tablespoons flour
• 1 lb fresh chicken liver, trimmed, halved and dusted with flour
• 1/2 lb fresh mushrooms, sliced
• 2 onions, thinly sliced
• 3 tablespoons brandy (I use brandy) or 3 tablespoons madeira wine (I use brandy)
• 3 tablespoons cornstarch
• 1 (284 ml) can beef broth
• 3 tablespoons szechuan chili sauce
• 1 tablespoon Worcestershire sauce

1. Heat 1 tbsp oil in skillet.
2. Saute Mushrooms, medium heat until they start to turn golden and release their moisture. remove to a bowl.
3. Add 2 tbsp oil to skillet.
4. Saute livers using a fairly high heat to brown the outer edges and absorb the mushroom juice. They will not be fully cooked at this time, remove livers to the bowl with the mushrooms.
5. Brown onions, remove and place in the bowl with the liver etc.
6. Mix together the cornstarch, beef broth, chili sauce and Worcestershire sauce.
7. Add the cornstarch mixture, reduce heat.
8. Stir until the sauce is smooth and thickened.
9. Add liver, mushrooms, onions and brandy.
10. Stir and cook for approximated 4 minutes or until the liver is cooked and everything is heated through.
11. Do not overcook the livers.
12. Serve over rice or pasta.

olive oil, flour, chicken, fresh mushrooms, onions, brandy, cornstarch, beef broth, szechuan chili sauce, worcestershire sauce

Taken from www.food.com/recipe/szechuan-chicken-livers-10762 (may not work)