Chicken Livers Financiere

• 1/2 pound fresh mushrooms, sliced
• 1/2 cup minced green onion
• 1/2 cup plus 2 tablespoons butter or margarine, divided
• 3/4 cup beef broth
• 16 pimiento-stuffed olives, sliced
• 1/4 cup lemon juice
• 1/8 teaspoon red pepper
• 2 pounds chicken livers
• 1/2 teaspoon salt
• 1/4 cup cognac
• Hot cooked rice

1. Saute mushrooms and onion in 2 tablespoons butter in a large skillet until tender. Add broth, 1 1/2 cups brown sauce, olives, lemon juice, and pepper, stirring well. Cook over medium heat 5 minutes, stirring constantly. Remove from heat, and set aside.
2. Wash livers; pat dry, and sprinkle with salt. Saute livers in remaining butter in a large skillet 5 minutes or until livers are lightly browned. Warm cognac; ignite and pour over livers in skillet. Transfer livers to serving platter with hot cooked rice, reserving pan drippings in skillet. Add reserved mushroom mixture to pan drippings, stirring well; heat thoroughly. Spoon mixture over livers; serve immediately.

mushrooms, green onion, butter, beef broth, pimiento, lemon juice, red pepper, chicken livers, salt, cognac, rice

Taken from www.myrecipes.com/recipe/chicken-livers-financiere (may not work)