Main Page

Chicken Livers In A Cream Sauce Shawns

4 Servings

1 Pkg Chicken Livers
1 Small Green pepper
1 Small Onion
1/4 Cup Cream
Oyster sauce, salt, pepper
Hot sauce, paprika, garlic

In dry frying pan cook the pepper and onion stiring a lot to they
don't stick.
Remove from heat and set aside.
Rinse and clean the chicken livers lightly salt and pepper both sides
in a frying pan add butter and oil, cook the livers until 1/2 done and
slightly pink in the midddle.
Add in reserved onion and pepper toss for a few mins, if you like
garlic add some minced garlic in at this stage. (Small amount)
Pout in cream, hot sauce, paprki and reduce heat to a simmer until
thickened and livers are cooked. Serve over rice or mashed potato.

Main Page