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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Californian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chicken Livers Senape

Recipe Tags: Poultry Recipes

Date Added: December 07, 2009


1/4 Cup Butter or more
1 Onion chopped medium fine
1 Pound Mushroom sliced to medium thickness
1 1/2 Pounds Chicken Livers cleaned and separated (not cut) and patted dry
3 Tablespoons Dry White Wine preferably nonalcoholic white wine or vegetable stock
3/4 Cup Heavy Whipping Cream (up to 3)
1 1/2 Tablespoons Dijon Mustard (I use Grey Poupon)
1 Unit Pepper
1 Pinch Sugar (optional)
1 Tablespoon Fresh Parsley
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1. Melt butter in large skillet and saute' onion and mushrooms until soft.

2. Remove with slotted spoon and reserve. Saute' livers in same skillet until lightly browned, adding more butter if necessary.

3. Add wine and heat to boiling. Stir in cream, mustard, salt and pepper, sugar and parsley.

4. Blend well. Simmer until livers are no longer pink and sauce is thickened.

5. Return mushroom and onion mixture to livers just long enough to reheat.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Mushroom, MSG, Poultry, Sulfites, Natural Sweeteners, Mustard, Onion allergies.
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