ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken Livers Financiere

Yield 8 servings


  • 1/2 pound fresh mushrooms, sliced
  • 1/2 cup minced green onion
  • 1/2 cup plus 2 tablespoons butter or margarine, divided
  • 3/4 cup beef broth
  • Brown Sauce
  • 16 pimiento-stuffed olives, sliced
  • 1/4 cup lemon juice
  • 1/8 teaspoon red pepper
  • 2 pounds chicken livers
  • 1/2 teaspoon salt
  • 1/4 cup cognac
  • Hot cooked rice

How to Make It

  1. Sauté mushrooms and onion in 2 tablespoons butter in a large skillet until tender. Add broth, 1 1/2 cups brown sauce, olives, lemon juice, and pepper, stirring well. Cook over medium heat 5 minutes, stirring constantly. Remove from heat, and set aside.

  2. Wash livers; pat dry, and sprinkle with salt. Sauté livers in remaining butter in a large skillet 5 minutes or until livers are lightly browned. Warm cognac; ignite and pour over livers in skillet. Transfer livers to serving platter with hot cooked rice, reserving pan drippings in skillet. Add reserved mushroom mixture to pan drippings, stirring well; heat thoroughly. Spoon mixture over livers; serve immediately.

Oxmoor House Homestyle Recipes