Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, cream of mushroom chicken livers. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Cream of mushroom chicken livers is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Cream of mushroom chicken livers is something that I’ve loved my whole life. They’re nice and they look fantastic.
I love chicken liver for its texture and easiness to cook. However if for some reason you don't like it or don't have it, this dish can be also cooked with beef liver, just slice it in smaller pieces. Chicken liver with mushrooms and sour cream goes great accompanied with boiled potatoes or buckwheat as a.
To begin with this particular recipe, we have to prepare a few ingredients. You can have cream of mushroom chicken livers using 8 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Cream of mushroom chicken livers:
- Make ready 1 pound fresh chicken livers, or thawed frozen ones
- Make ready 4 tablespoons butter
- Take 2/3 medium onion
- Make ready 1/2 cup sour cream
- Make ready 1 can (10 oz.) cream of mushroom soup
- Prepare 1/2 teaspoon dried oregano
- Make ready 1 black pepper to taste
- Make ready chopped flat leaf parsley, garnish
Our chicken livers are fried and then cooked in the slow cooker with an earthy, flavorful sauce. You can make this dish with chicken thighs too. This recipe for chicken livers is an earthy combination of bacon, mushrooms, and green onions. Condensed golden mushroom soup makes a tasty sauce.
Instructions to make Cream of mushroom chicken livers:
- Clean your chicken livers, I just rinse my off, pull off any stringy things and fat.
- Chop your livers into pieces the size you like. My wife likes smaller pieces, so I cut them about 1/4 inch size.
- Chop your onion. A small dice is usually better in this dish.
- Melt butter in a skillet or pan. I actually prefer a pan for this one. Use medium heat.
- Add livers and onions to pan. Saute for 6-8 minutes, until brown.
- Stir in oregano and pepper. Stir for a Minute.
- Gradually stir in sour cream.
- Gradually stir in cream of mushroom soup.
- Bring to a boil, stirring constantly.
- Reduce heat and simmer, uncovered, 5 minutes.
- Taste, add salt if you need it.
- Serve over noodles or rice.
The tried and true combination of mushrooms and chicken in cream sauce using the blessed convenience of canned soup. All Reviews for Cream of Mushroom Chicken. Chicken livers are not, perhaps, the first thing your eyes are drawn to in the butcher's case. Most people don't salivate over a slippery mound of raw Even throw in some morels if you want to splurge. You'll notice the mild, creamy chicken livers in the dish, but really, mushrooms are the star of the.
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