Cream of mushroom chicken livers
1 pound fresh chicken livers, or thawed frozen ones
4 tablespoons butter
2/3 medium onion
1/2 cup sour cream
1 can (10 oz.) cream of mushroom soup
1/2 teaspoon dried oregano
1 black pepper to taste
chopped flat leaf parsley, garnish
Clean your chicken livers, I just rinse my off, pull off any stringy things and fat.
Chop your livers into pieces the size you like. My wife likes smaller pieces, so I cut them about 1/4 inch size.
Chop your onion. A small dice is usually better in this dish.
Melt butter in a skillet or pan. I actually prefer a pan for this one. Use medium heat.
Add livers and onions to pan. Saute for 6-8 minutes, until brown.
Stir in oregano and pepper. Stir for a Minute.
Gradually stir in sour cream.
Gradually stir in cream of mushroom soup.
Bring to a boil, stirring constantly.
Reduce heat and simmer, uncovered, 5 minutes.
Taste, add salt if you need it.
Serve over noodles or rice.
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