Sautéed Chicken Livers
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Ingredients
- ¼ cup butter
- 500 grams chicken livers
- Flavoring Option
- 2 tablespoons all-purpose flour
- 1 can Soup Option, (10½ oz / 298 g)
- ½ cup water
- ⅛ teaspoon black pepper
- Side Dish Option
OPTIONS
Flavoring - Use 1 Item
- 1 medium onion, coarsely chopped
- 1 cup mushrooms, sliced
- 1 cup apple, chopped
- 1 large green bell pepper, cut into strips
Soup - Use 1 Item
- condensed chicken broth
- condensed French onion soup
- condensed chicken gumbo
Spanish style vegetable soup
Side Dish - Use 1 Item
- toast
- baked potatoes, split
- hot cooked rice
- hot cooked noodles
Instructions
- Heat the butter in a large non stick pan, when hot, add Flavoring Option and livers. Stir and turn often until liver is just cooked through, about 6 to 8 minutes. Remove the liver and flavoring from the pan with a slotted spoon. A little pink inside the liver is very acceptable and will be a more tender liver, try not to overcook the liver.
- To the pan drippings on medium heat, stir in the flour.
- Slowly stir in the Soup Option, water, and black pepper, stirring continuously. Bring to a boil.
- Return the liver and flavoring to the pan, heat through, stirring often.
- Serve over or with Side Dish Option. Enjoy.
Notes
Low cost per serving.
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