Sautéed Chicken Livers

Recipe from Oxmoor House

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  • 1 pound chicken livers, halved
  • 1/4 cup butter or margarine
  • 1/4 pound fresh mushrooms, sliced
  • 1 small onion, sliced
  • 1 teaspoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup Chablis or other dry white wine
  • 1 tablespoon finely chopped fresh parsley
  • 1/2 teaspoon Worcestershire sauce
  • Toast points


  1. Sauté livers in butter in a large skillet 5 to 6 minutes. Remove livers; add mushrooms and onion to pan drippings. Sauté until onion is tender. Stir in flour and salt. Add wine, parsley, and Worcestershire sauce; bring to a boil. Reduce heat, and simmer 3 to 5 minutes. Add livers; cook 5 minutes over medium heat. Spoon liver mixture over toast points. Serve warm.
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