Chicken Livers Superbe

• 1 lb. chicken livers
• 1/4 c. butter
• 1 small onion, diced
• 1 clove garlic, minced
• 4 c. sliced mushrooms (fresh)
• 1/2 c. dry white wine
• 1/4 c. water
• 1/4 c. chopped parsley
• 2 tsp. flour
• 1 chicken bouillon cube
• 1 tsp. Dijon mustard
• 1/4 tsp. rosemary, crumbled

1. Saute livers in 3 tablespoons of butter until brown (about 5 minutes).
2. Remove from skillet.
3. Saute onion and garlic until soft.
4. Add mushrooms and saute lightly.
5. Stir in wine, water, parsley, flour, bouillon cube, mustard and rosemary until blended. Simmer 5 to 10 minutes, until sauce thickens.
6. Return livers to skillet and simmer 5 minutes longer.
7. Serve with hot, fluffy rice. Makes 4 servings.

chicken livers, butter, onion, clove garlic, mushrooms, white wine, water, parsley, flour, chicken, mustard, rosemary

Taken from www.cookbooks.com/Recipe-Details.aspx?id=773282 (may not work)