Chicken liver pasta

By admin
20 August 2010

Serves 4

Preparation time: 15-20 min

Cooking time: 20 min

30 ml (2 T) butter or olive oil

1 large onion, sliced

60 ml (¼ c) balsamic vinegar

4 large brown mushrooms, sliced

cake flour

salt and freshly ground black pepper

500 g chicken livers, cleaned and halved

30 ml (2 T) wholegrain mustard

125 ml (½ c) cream or plain yoghurt

250 g pasta, cooked

fresh parsley to garnish

Heat a little of the butter or olive oil and fry the onion until soft. Stir in the balsamic vinegar. Add the mushrooms and fry them for a few minutes. Remove and set aside. Season the cake flour with salt and pepper. Dip the chicken livers in the seasoned flour and shake to remove excess flour. Heat the remaining butter or olive oil and brown the chicken livers. Season with salt and pepper. Return the mushroom mixture to the pan and add the wholegrain mustard and cream or yoghurt. Serve with pasta and garnish with parsley.

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